Wild-Striped-Bass Tartare With Chocolate 'Ivoire'

Name: Wild-Striped-Bass Tartare With Chocolate 'Ivoire'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 teaspoons powdered gelatin; 1 cup fish fumet, warmed; 2 tablespoons yuzu juice or lime juice; Salt to taste; 6 ounces sashimi-grade, skinless wild-striped-bass fillet, finely diced; 1 1/2 tablespoons very finely grated Valrhona Ivoire white chocolate; 1 tablespoon ''dolce'' (sweet) extra-virgin olive oil, preferably Ligurian; Fleur de sel sea salt to taste; 5 tablespoons cake flour; 2 tablespoons cornstarch; Small pinch baking powder; Safflower oil for deep frying; 4 shiso leaves, sliced in half

Servings: persons

1 1/4 teaspoons powdered gelatin
1 cup fish fumet, warmed
2 tablespoons yuzu juice or lime juice
Salt to taste
6 ounces sashimi-grade, skinless wild-striped-bass fillet, finely diced
1 1/2 tablespoons very finely grated Valrhona Ivoire white chocolate
1 tablespoon ''dolce'' (sweet) extra-virgin olive oil, preferably Ligurian
Fleur de sel sea salt to taste
5 tablespoons cake flour
2 tablespoons cornstarch
Small pinch baking powder
Safflower oil for deep frying
4 shiso leaves, sliced in half

1
To make the gelee: Combine gelatin and 1 1/2 tablespoons cold water and set aside.
2
Meanwhile, combine warm fumet and yuzu or lime juice; taste and season as needed with salt.
3
(Bottled yuzu may already contain salt.)
4
Stir in gelatin until it is completely melted.
5
Refrigerate at least 6 hours.
6
For the tartare: Toss bass, white chocolate and olive oil.
7
Season with salt and toss again.
8
Refrigerate.
9
Combine the flour, cornstarch and baking powder.
10
Using a fork, stir in 1/3 cup cold water until all lumps are gone.
11
Let sit for a few minutes, stir again and add more cold water until batter is about the thickness of pancake batter.
12
Heat oil in a small deep pot to 325 degrees.
13
Dip shiso leaves into batter, shake off excess and fry until crisp but not browned.
14
Drain and keep warm.
15
Place 2 tablespoons of gelee on each of 4 small plates.
16
Top each with 1/4 of the tartare and lay 2 tempura leaves on top.

163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 teaspoons powdered gelatin, 1 cup fish fumet, warmed, 2 tablespoons yuzu juice or lime juice, Salt to taste, and more.

Yes, Wild-Striped-Bass Tartare With Chocolate 'Ivoire' falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!