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Salmon Tartare, Roasted Fennel, Capers Hollandaise, and Lime Emulsion
Salmon Tartare, Roasted Fennel, Capers Hollandaise, and Lime Emulsion
Gourmet style Dinner Main course
European

Salmon Tartare, Roasted Fennel, Capers Hollandaise, and Lime Emulsion

September 9, 2024
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This recipe for Salmon Tartare, Roasted Fennel, Capers Hollandaise, and Lime Emulsion is a masterpiece of flavors and textures, perfect for gourmet enthusiasts and special occasions.

History and Origins

Salmon tartare has its roots in the traditional dish of steak tartare, which originated in France. Over the years, this raw preparation has evolved, with seafood becoming a popular variation.

The use of salmon, known for its rich, buttery flavor, adds a luxurious touch to the classic tartare. Roasted fennel, on the other hand, brings in a hint of sweetness and a delightful crunch, complementing the smooth texture of the tartare.

Key Ingredients and Their Benefits

Salmon

Salmon is the star of this dish, providing a rich source of omega-3 fatty acids, essential for heart health. Its high protein content also makes it a great choice for a balanced meal.

Fennel

Fennel adds a unique flavor with its anise-like aroma. It’s not only delicious but also packed with nutrients like fiber, vitamin C, and potassium, aiding digestion and boosting immunity.

Capers

Capers bring a burst of tangy flavor, enhancing the overall taste profile. They are rich in antioxidants and have anti-inflammatory properties.

Limes and Lemons

The citrus elements in the lime emulsion and hollandaise sauce add a refreshing zing, balancing the richness of the salmon and butter. Citrus fruits are excellent sources of vitamin C, promoting healthy skin and immune function.

Preparation Tips

When preparing salmon tartare, ensure that the fish is of the highest quality and fresh, as it will be consumed raw. Knife skills are essential here; aim for finely diced pieces for the best texture.

Roasting fennel is straightforward, but keep an eye on it to maintain its crispness. Overcooking can lead to a mushy texture, which is less desirable for this dish.

The hollandaise sauce requires patience and careful attention. The key is to whisk continuously and add the butter slowly to create a smooth, velvety sauce without curdling the eggs.

Serving Suggestions

Serve this dish as a starter to a gourmet meal or as a main course for a light yet indulgent dining experience.

Pair it with a crisp white wine, such as a Sauvignon Blanc, to complement the fresh flavors of the salmon and the citrus elements.

Variations

For a twist, try substituting the salmon with tuna for a different flavor profile. You can also experiment with different herbs and spices to customize the tartare to your taste.

Vegetarians can enjoy a similar preparation using finely chopped beets in place of salmon, providing a vibrant and nutritious alternative.

Conclusion

The combination of fresh, high-quality ingredients and careful preparation techniques results in a dish that’s both visually stunning and delightfully delicious.

Discover a gourmet delight with our Salmon Tartare, Roasted Fennel, Capers Hollandaise, and Lime Emulsion recipe! Perfect for special occasions, this dish combines fresh flavors and elegant presentation.

Try it out and elevate your next dinner party to new culinary heights!

Recipe Preparation Steps
1.

Salmon Tartare:

Remove the skin from the 200 g salmon fillet and trim any brown parts. Dice finely along with 100 g smoked salmon.

2.

Add 40 g finely chopped chives, 40 g grated Parmesan cheese, and juice from one lime.

Season with white pepper and salt to taste. Lightly zest a kaffir lime over the mixture. Let rest in the refrigerator for 5 minutes. Serve chilled!

3.

Lime Emulsion:

Squeeze the juice of one lime and slowly whisk in 80 ml vegetable oil.

Lightly season with honey, salt, and pepper to taste.

4.

Capers Hollandaise Sauce:

Whisk 3 egg yolks with 1 tablespoon egg white and the juice of one lemon until light and frothy.

5.

Place the bowl over a water bath and whisk vigorously. Be careful not to let the eggs scramble.

Gradually whisk in 170 g melted butter in a thin stream.

6.

Blend 20 g capers and add to the mixture. Season with salt and pepper to taste.

7.

Roasted Fennel:

Slice one fennel bulb into rounds, season with salt and pepper, and roast in butter in a hot pan until golden brown but still crisp.

8.

Serving:

Place pieces of roasted fennel on a baguette or bread and drizzle with lime emulsion.

Next to the bread, serve a portion of salmon tartare and drizzle with capers hollandaise sauce. Garnish with fennel sprigs if desired.

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Salmon Tartare, Roasted Fennel, Capers Hollandaise, and Lime Emulsion

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