Jacques & Claudine Pépin: Wild Salmon Tartare with a Caviar Lid

Wild Salmon Tartare with a Caviar Lid
Jacques & Claudine Pépin

Wild Salmon Tartare with a Caviar Lid
Jacques & Claudine Pépin

Read the transcript of this video
Okay, Claudine. What else do I do? Yeah, we're gonna do a salmon tartare now. Oh, I do a tartare now. Yes. Okay. We have a beautiful piece of salmon here. THis looks like atlantic salmon. You want to take the skin out of it You will put your knife not straight, not flat, 45 degree angle and you scrape it out. You move it in a jigsaw fashion like this pulling on the skin and [UNKNOWN]. Now this is the way to remove it. When you do the [UNKNOWN] of course you cut it and you do it with a knife. Okay. Much better than with a food processor. So here we cut it into pieces about half inch at the most. I would not put any lemon juice on top. I put a piece of lemon for the guest next to their plate. Salt, pepper, this is a mild onion. Without any question, the sharper the knife, the less you're going to cry. You put that in a little [UNKNOWN] like this and you run that just underwater. Okay I put a little bit of olive oil in there. I'm going to put a dash of tabasco. And this is good now, but it's even better in like an hour also. So here [UNKNOWN] put some red and yellow tomatoes. Just little pear tomatoes. We'll have it this way and then to gild the lily here, we are going to add some of the pressed caviar there. It's extremely intense. But the beauty of it, I can do whatever I want with it. I can mold it I can also freeze it. As you can I pressed it thin like that, now I can cut it the side of my [UNKNOWN] here. So I have the one on the outside here. So here of course Course that increase dramatically the price of your plate. [LAUGH] [APPLAUSE] And there you go. Here we go. [APPLAUSE] [BLANK_AUDIO]
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Jacques & Claudine Pépin: Wild Salmon Tartare with a Caviar Lid


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