Sauce Vierge
Ingredients
-
2 large Cucumbers, ends cut off, unpeeled
-
1 tsp Lemon Juice
-
2 tsp Fish Sauce
-
1 tsp Sugar
-
1/2 tsp Salt
-
3 generous Tablespoons Olive Oil
Directions
First, put Cucumbers in a blender, high speed, roughly 30 seconds
Strain through fine mesh strainer.
Rinse out blender
Add all Cucumber juice, no pulp
And all ingredients except Olive Oil
Start up blender on Medium Speed
Slowly drizzle in Olive Oil
Adjust sauce to taste
Fish Tartare
A tip from the kitchen:
When cutting your beautiful fish, fully filleted, no skin, make sure it is super cold…even a few minutes in your freezer! It will cut like a dream. Small to medium cubes.
Ingredients
- Fish, small dice, fully filleted, no skin. 4 ounces
We are using Wild Striped Bass or Black Sea Bass - Red Onion, fine dice. 1 teaspoon
- Cucumber, fine dice. 1 teaspoon
- Jalapeno, deseeded, finely diced. 1 teaspoon
- Chopped Scallions. 1 teaspoon
- Prepared Horseradish. 1 teaspoon
- Apple Cider Vinegar. 1 teaspoon
- Fish Sauce. 1 teaspoon
- Fresh Dill, chopped. 1/2 teaspoon
- Sea Salt. 1/2 teaspoon
- Creme Fraiche. 1 heaping, sexy Tablespoon
Directions
Toss all together in a cold bowl
Quenelle or ring mold on a plate
Pour Sauce Vierge like a moat! Around the Castle.of Fish.
Garnish with fresh greens, slice of radish, toast points!!
Wine…I thought that you might forget me!!
Molino Real
Mountain Wine Blanco
Malaga
2021