"Lomi" Style Salmon Tartare With Lilikoi Brown Butter Vinaigrette
Serves: 6
Clarabelle Lynch
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
47
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
110 g
Butter3 tbsps
Passion Fruit Juice1 cup
Orange Juice (fresh)1 tbsp
Shallot (chopped)1 tsp
Ginger (chopped)1 tbsp
Dijon Mustard1 tsp
Sugar2 tbsps
Black Vinegar (chinese)2 tsp
Mirin1 tsp
Sesame Oil1 cup
MacheDirections:
1
To make the vinaigrette, heat the butter in a small skillet over low heat until it browns, 15 to 20 minutes
2
Watch carefully as the butter can burn quickly
3
The butter should have a nutty aroma
4
In a blender, combine the passion fruit juice, orange juice, shallots, ginger, mustard, and sugar and blend until pureed
5
While the machine is running, slowly add the browned butter to make an emulsion
6
Be careful, as the mixture may foam up when the hot butter is added
7
Season with salt and pepper and set aside
8
The vinaigrette should be served slightly warm
9
Divide the rice into the 4 lightly greased metal ring molds
10
Press the rice firmly into the molds to form cakes
11
Sprinkle the bottom of the cakes with the ground nori and the toasted sesame seeds
12
Prepare a skillet coated with the canola oil over medium heat
13
With the rice still in the mold, place the mold in the skillet
14
Sear the rice cakes on the bottom until they are brown and very crispy
15
Set the cakes aside without removing the ring molds
16
In a non-reactive bowl, combine the salmon, tomatoes, scallions, lime juice, hot pepper sauce, and canola oil
17
Season to taste with the sea salt and pepper
18
The salmon should be well seasoned, and be prepared no longer than 15 minutes before serving
19
In a small bowl, whisk together the vinegar, mirin, sesame oil, and canola oil
20
Season with salt and pepper
21
Just before serving, drizzle some of the vinaigrette over the mache and toss gently
22
Fill a small heavy pot one-third full with the oil and heat to 300 degrees
23
Add the taro root to the oil and fry until golden brown and crispy
24
Remove the taro with a large-mesh spoon and drain on paper towels
25
Season with the salt, to taste, while hot
26
PLATING: Spoon equal amounts of the salmon mixture onto each rice cake
27
Place each mold in the center of a serving plate and gently remove the ring mold
28
Drizzle the warm vinaigrette around each rice cake and sprinkle with ground nori and toasted sesame seeds
29
Garnish the top of the salmon with the dressed mache and the crispy taro strings
30
Serve immediately