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Tuna and beef tartare with kimchi

PT20M

PT12H

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Ingredients

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Soy-cured egg yolks

Kimchi emulsion

  • 1 dash of kimchi liquid, from a jar of kimchi
  • 1/2 tsp harissa
  • 1 tbsp of mayonnaise

Tartare

To serve

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Method

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1
12 hours before you plan to serve the dish make the soy-cured egg yolks. Place the egg yolks in a container and cover with soy sauce. Reserve in the fridge for 12 hours – the egg yolks will harden
2
Mix together the ingredients for the kimchi emulsion and add to a bowl with the tartare ingredients. Mix well and adjust seasoning to taste, if necessary
3
To serve, place two metal rings on two plates and add the tartare mixture, pressing down lightly. Remove the rings and top each portion of tartare with micro herbs and edible flowers. Drain the cured egg yolks, pat dry and finely grate the yolks over the top of the tartare. Serve immediately
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Tuna and beef tartare with kimchi

 
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