Ingredients
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
4 appetizer servings
Preparation
- To make the gelée: Combine gelatin and 1 1/2 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.
- For the tartare: Toss bass, white chocolate and olive oil. Season with salt and toss again. Refrigerate.
- Combine the flour, cornstarch and baking powder. Using a fork, stir in 1/3 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.
- 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.
- Place 2 tablespoons of gelée on each of 4 small plates. Top each with 1/4 of the tartare and lay 2 tempura leaves on top.
- Yuzu juice can be ordered from Kalustyan’s, (800) 352-3451.
Dining and Cooking