Male: Today, we’re going to make a nice salmon tartare and season it. This beautiful little mixed green salad that goes with it, crispy potato pancakes and a sauce made with dill crème fresh and caviar. Let’s make the dill crème fresh. Start chopping that. Perfect, get your crème fresh in a bowl. Get your dill, just squeeze a little and no seeds. Salt. Stir it stir it stir it, that’s done. Next up we want to make our garnish, we have some frise spinach, dill, take some chives and you make these little snip chives as long as a tong on a fork is. Now it’s time to grab your salmon, see this right here? It’s separated, the way the fish runs down, this gets closer to the salmon’s belly, this is the prime, like the fillet mignon of fish. This is a little more fattier. So we want the fillet mignon. So we’re going to cut this like this. So what I need you to do is take cuts like this about that thick. Make yourself a pile that you’re comfortable with. This is what you want to do. – very very fast.
Female: Salmon tartare is really easy to make but it needs to be perfectly chopped, mixed correctly and plated beautifully.
Male: Next up, capers, give those a little rough chop. Let’s pick those up and put those in. I want to see a little bit of chives like this. I think we should add a pinch of salt to this and I think we should add a little bit of dill to that. Take a little olive oil with your thumb and drizzle that. That will help start to get those flavors going in there. We’ve got our tartare. So let’s use a little ring mold. Check this out, beautiful little tartare, this is the next stage of plating. See the dill crème fresh? I want you to line it right here and very slowly go like this, take a little dollop of this, dollop that on there, just like that. Then these caviar bubbles are so beautiful, we don’t want to mess with the integrity of them do we? So that’s like the little home for the eggs. So we’ve got one step to make and then we’re finished. We’ve got to make potato pancakes. Those potatoes, start quartering them. There’s a few different stages to the potato pancake and you’ve got to get everything blended up and let’s get a little pulse going on these so it makes your potatoes even. With this shallot like this.
Female: I chopped my shallots to add to the pancake and then I add to my food processor and the potatoes.
Male: We’re going to take two eggs and we’re going to go right in and let’s start off with a half a cup of flour. Throw that in, perfect, go like this. I’m under one, look at that pancake, you see how I’m making a little salad in my hand. That looks great.
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