Pubbelly Short Rib Tartare

1. 1

   Special equipment: a 1 1/2-inch-tall by 3- to 3 1/2-inch-wide round mold

2. 2

   For the yuzu dijonnaise: Whisk together the mayonnaise, Dijon and yuzu juice and refrigerate until needed.

3. 3

   For the green mustard: Whisk together the Dijon, chives, cilantro, parsley, shiso and tarragon and refrigerate until needed.

4. 4

   For the tartare: Combine the meat, apples, capers, tobanjan, chives, shallots,2 tablespoons of the yuzu dijonnaise and a pinch of salt in a mixing bowl and mix well.

5. 5

   Brush 1 teaspoon of the green mustard onto the bottom of a medium serving plate.

6. 6

   Stand 1 1/2-inch-tall by 3- to 3 1/2-inch-wide round mold in the center of the plate and stuff it with the tartare mixture, pressing down to firm.

7. 7

   Remove the mold and top with a poached quail egg.

8. 8

   Sprinkle with some of the chopped pine nuts.

9. 9

   Repeat with the remaining ingredients on 3 more plates.

10. 10

    For the truffled goat butter toast: Slice and toast the bread.

11. 11

    Spread with the goat butter and drizzle with the truffle oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.