Wild-Striped-Bass Tartare With Chocolate 'Ivoire'

Name: Wild-Striped-Bass Tartare With Chocolate 'Ivoire'
Yield: 4 appetizer servings
Cuisine: French
Ingredients: 1 ¼ teaspoons powdered gelatin; 1 cup fish fumet, warmed; 2 tablespoons yuzu juice or lime juice; Salt to taste; 6 ounces sashimi-grade, skinless wild-striped-bass fillet, finely diced; 1 ½ tablespoons very finely grated Valrhona Ivoire white chocolate; 1 tablespoon ''dolce'' (sweet) extra-virgin olive oil, preferably Ligurian; Fleur de sel sea salt to taste; 5 tablespoons cake flour; 2 tablespoons cornstarch; Small pinch baking powder; Safflower oil for deep frying; 4 shiso leaves, sliced in half

Recipe from J. BrYce Whittlesey

Adapted by Jonathan Reynolds

Published February 28, 2004

Total Time: 30 minutes, plus 6 hours' refrigeration
Rating: (0)
Comments: Read comments

—Jonathan Reynolds

Featured in: FOOD; Cuckoo for Cocoa

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Ingredients

Yield:4 appetizer servings

FOR THE YUZU GELÉE

1 ¼ teaspoons powdered gelatin
1 cup fish fumet, warmed
2 tablespoons yuzu juice or lime juice
Salt to taste

FOR THE TARTARE

6 ounces sashimi-grade, skinless wild-striped-bass fillet, finely diced
1 ½ tablespoons very finely grated Valrhona Ivoire white chocolate
1 tablespoon ''dolce'' (sweet) extra-virgin olive oil, preferably Ligurian
Fleur de sel sea salt to taste

FOR THE SHISO TEMPURA

5 tablespoons cake flour
2 tablespoons cornstarch
Small pinch baking powder
Safflower oil for deep frying
4 shiso leaves, sliced in half

Ingredient Substitution Guide

Preparation

Step 1
To make the gelée: Combine gelatin and 1 ½ tablespoons cold water and set aside. Meanwhile, combine warm fumet and yuzu or lime juice; taste and season as needed with salt. (Bottled yuzu may already contain salt.) Stir in gelatin until it is completely melted. Refrigerate at least 6 hours.
Step 2
For the tartare: Toss bass, white chocolate and olive oil. Season with salt and toss again. Refrigerate.
Step 3
Combine the flour, cornstarch and baking powder. Using a fork, stir in ⅓ cup cold water until all lumps are gone. Let sit for a few minutes, stir again and add more cold water until batter is about the thickness of pancake batter.
Step 4
Heat oil in a small deep pot to 325 degrees. Dip shiso leaves into batter, shake off excess and fry until crisp but not browned. Drain and keep warm.
Step 5
Place 2 tablespoons of gelée on each of 4 small plates. Top each with ¼ of the tartare and lay 2 tempura leaves on top.