WILD-STRIPED-BASS TARTARE WITH CHOCOLATE 'IVOIRE'

Wild-Striped-Bass Tartare With Chocolate 'Ivoire' image

Provided by Jonathan Reynolds

Time 6h30m

Yield 4 appetizer servings

Number Of Ingredients 13

Ingredients

1 1/4 teaspoons powdered gelatin
1 cup fish fumet, warmed
2 tablespoons yuzu juice or lime juice
Salt to taste
6 ounces sashimi-grade, skinless wild-striped-bass fillet, finely diced
1 1/2 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
5 tablespoons cake flour
2 tablespoons cornstarch
Small pinch baking powder
Safflower oil for deep frying
4 shiso leaves, sliced in half

Steps:

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.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 196 milligrams, Sugar 3 grams