Surf and Turf Tatar

Surf and Turf Tatar: It is often the case that after a bite you decide whether you like something or not. Especially unknown ingredients or foods are often tainted with prejudices, which often distort an objective evaluation. But that’s what makes food so exciting! To plunge into an experience with closed eyes, whose outcome is uncertain. To zero expectations, so that the next bite, free of any evaluations and from a constructive attitude, is eradicated.

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“Surf and Turf” describes from the outset that the upcoming eating experience must be something extraordinary. At first it is not even so easy to mix ingredients from the water and the land, but I had enormous desire to devote myself to this experiment and at best as a “One Bite” experience. Apart from the fact that the taste here has to be right from front to back, the first touch is absolutely important, because this describes the condition. Crunchy, creamy, slanty, crisp-if the first contact already triggers positive feelings, then the following taste experience is usually a real pleasure.

The Tuna and Beef combination was very convenient for me. In Japanese cuisine, “Toro” refers not only to “tender-melting”, but also to the section of a bluefin tuna, which is particularly greasy. In combination with delicate fillet of beef a real revelation. I kept the Tatar itself quite simple in the seasoning, so that the own taste can speak for itself. However, I tried to create a sophisticated flavour contrast with a pickled egg yolk and a full-bodied sesame cream. As an eating tool and crunch factor, baked Wan-Tan leaves provide the right kick. All in all, a really cool dining experience.

Surf and Turf Tatar. Ingredients:

Surf and Turf Tatar. Here’s how to do it:

1. Cut the tuna and beef fillet into slices, then into strips and then dice. Cut the chives into fine rolls. Finely chop through the cornichons. Mix the ingredients together and season with the misopaste, pepper and toasted sesame. Roast the garlic and shallot in a pan with a little oil, leave to cool and add to the tatar. Mix the entire mass and chill.

2. Mix together for the egg yolk, sugar, salt and soy sauce. Fill a bowl with a third of the mass. Then carefully place the egg yolks on top and gently add the remaining mixture over it. Pick the egg yolk now for 2 hours.

3. For the cream, mix the egg yolk with the mustard and the soy sauce. Mix everything together with a puree stick and gradually add the oil to create an emulsion. Season with the sesame paste and chill.

4. For the Wan Tan bags, heat the oil to 160°. Take the thinner side of a pestle, put a wan-tan leaf over it and bake in the hot fat golden brown, creating a kind of sack.

5. Lift the radish into fine strips. Marinate with sugar, salt and vinegar and leave to pull for 10 minutes.

6. To prepare, fill the Tatar in the sacks. Spread the cream on the plate. Place the bags in between. Remove the egg yolk from the pickle, rinse gently with cold water and pat dry. Then place on the cream. Put the radish and seaweed on the tatar and season with a little togarashi.

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