Travel Reference
In-Depth Information
38
38
Ahi Tuna Tartare and
Smoked Salmon on Rice Paper
with Ginger, Wasabi Crème
Fraiche, and Crisp Nori
1 teaspoon cornstarch
1 teaspoon water
3 sheets nori seaweed, cut in
6 large triangles
For the nori garnish, mix cornstarch with water and
coat the nori just before frying. Fry in neutral oil at 375
degrees. Also fry the rice paper wrappers ahead of time.
Try to shape into small cups. They will both keep for
2 days in covered dry container. Mix the wasabi powder
with water to combine, then whisk into crème fraiche.
6 Vietnamese rice paper wrappers
2 ounces wasabi powder
1 tablespoon water
¼ cup crème fraiche
1¼ pounds sushi-grade
#1 Ahi Tuna
AHI TARTARE
Dice the tuna into ½-inch cubes, removing any white
threads. Place in small metal bowl. Just before service,
mix in ginger, shiso, sesame oil, and pinch of black
pepper.
¼ cup pickled pink ginger,
julienned
1 bunch shiso leaf (Japanese
mint), chopped
2 ounces sesame oil
12 ounces smoked salmon
1 package daikon sprouts
PLATING
Lay 2 ounces smoked salmon onto each plate. Drizzle
with wasabi crème fraiche. Place rice wrapper cup on
top and spoon in 3 ounces tuna tartare. Garnish each
plate with daikon, chervil, and crispy nori.
1 bunch chervil
“Everybody has a favorite city. I have two,
London and San Francisco. . . . This fortuitous mating
of marine grandeur and terrestrial snugness is what
makes the place, to me, the most individual and
engaging of American cities.”
—Alistair Cooke, journalist
