\-tär-ˈtär\, noun, fish or meat finely chopped and served raw.
Tartare is one of my favourite dishes in a restaurant. Some think it’s a simple dish but there is skill involved.
The biggest skill is knowing what you are doing!
Don’t go running in to see your fish monger, grab a nice fillet and start eating it raw.
In Ontario and most of Canada, all fish that is consumed raw must first be frozen. This process kills any of the bad things that could be harmful.
The process is simple, clean your fish, vacuum seal the portions and freeze for at least 7 days.
Some sushi experts say it changes the fish and many say it doesn’t but, in all honesty, I would prefer feeling great after consuming an amazing dish rather than the opposite!
Open Blue Cobia is my fish of choice when it comes to tartare. This beautiful species is raised off the coast of Panama in an open ocean environement. The texture and flavour are so perfect and clean it makes for a wonderful tartare.
Dress it up and you’re good to go!
- 5oz Open Blue Cobia Loin, cubed
- 1 half semi-ripe avocado, cubed
- 1 green onion, thinly sliced
- 1/2 teaspoon freshly chopped parsley
- Vancouver Island Salt Co. Fleur de Sel
- Freshly cracked White Kadode Kampot Pepper North America
- 2 tbsp extra-virgin olive oil
- 1 thinly sliced radish
- 2 zested radishes
- 1-2 zested limes
- In a small bowl, combine the fish, avocado, green onion, parsley, sea salt, fresh cracked pepper & extra-virgin olive oil. Stir carefully as to not mash the avocado.
- Using a ring mould, place the ring on your plate of choice.
- Pour the mixture into the ring mould.
- With a flat surface, you can use the bottom of a glass, p the mixture down towards the plate so that once the ring mould is removed, the ingredients will stay in that shape.
- Remove the mould and sprinkle the radish zest, and lime zest, about half and half, and add a row of thinly sliced radish just off centre.
- Season with fleur de sel and fresh cracked pepper.
- Sprinkle the remaining lime zest around the plate for colour.
Consuming raw fish is still your choice so if you don’t feel comfortable doing it — don’t.