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Recipe for :

Salmon Tartar

French Chef Jean-Louis VosgienThis recipe comes from French Chef Jean-Louis Vosgien.

Jean-Louis Vosgien is a culinary consulting chef. He was the first chef in France, in the 1980's, to introduce fusion food which at the time was unknown, and he is considered an expert in that field by the press. He created two cookery schools, one in Saint-Tropez and the second in Lorgues, near Saint-Tropez. He is also renowned in France for creating created a cake known as “Le Canelou de Provence” which is sold today in the three major supermarket chains in France. He was also involved in the creation of the French cookery book “La Cuisine de Mistral", with Alain Gerard and Robert Callier.

For more information visit www.art-et-creations-culinaires.com or www.photos-and-recipes.com

For a change you can add one part of smoked salmon in the mixture (about 1/3). You can also wrap the tartar mixture in a slice of smoked salmon to get a parcel. We use salmon in this recipe but other fishes can be used such as sea bass, sea bream, cod, tuna, etc. Needless to say as this recipe is eaten raw the freshness of the fish must be perfect. Do not hesitate to tell the fishmonger that you are preparing a tartar.

Ingredients

1lb trimmed salmon flesh
1 tbsp chopped chives
2 medium chopped shallots
1tbsp olive oil
1 tbsp chopped coriander
1 tsp salt
1/4 tsp freshly ground pepper (from the mill)
A few drops of Tabasco sauce and Worcestershire sauce if you like

Method

  • Cut the salmon in to small cubes (about 0.08inch); or grind in a meat grinder, using the biggest holes available.
  • Place in a mixing bowl.
  • Add the chives, the shallots, the coriander, the olive oil, salt and pepper, Tabasco and Worcestershire sauce if you have chosen to use them.
  • Mix everything well.
  • Check the taste and correct if necessary.
  • Serve casually in the mixing bowl or arrange the salmon tartar on plates with a garnish of cherry tomato, chives, parsley, and salad leaves.

Note:

If you like you can add lemon juice to the mixture; in this case serve immediately as the lemon juice will ”cook” the salmon. If you do not use lemon juice you can keep it a few hours in the refrigerator. The salmon tartar is delicious eaten with toasted bread.

Serves 4

Chef Jean-Louis Vosgien
www.art-et-creations-culinaires.com

© Chef Jean-Louis Vosgien

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