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1
Cook's Note: Bull's blood is a variety of heirloom beet, typically grown and used for its dark purple leaves.
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2
For the bacon and tangerine dressing: Strain the tangerine juice through a mesh strainer into a small saute pan.
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3
Bring the juice to a simmer and reduce to a syrup consistency, about 5 minutes.
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4
Remove from the heat and let cool.
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5
Heat a large saute pan over medium-high heat.
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6
Cook the bacon in a little olive oil until crispy, about 7 minutes.
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7
Transfer to paper towels to drain, reserving the fat from the pan in a small bowl.
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8
Whisk together the mustard, 2 tablespoons of reserved bacon fat, the tangerine zest and the tangerine reduction in a small bowl.
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9
For the crostini: Preheat a grill pan over medium-high heat.
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10
Toast the fennel seeds in a small saute pan over medium heat until fragrant, about 3 minutes, and then grind in a spice grinder.
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11
Brush both sides of the baguette slices with a little olive oil and season generously with salt, black pepper and ground fennel seed.
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12
Grill until the bread is toasted, 3 minutes per side.
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13
Remove and reserve.
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14
For the tartar: Combine the yellowtail, parsley, capers, vinegar, mustard, chipotle puree, scallions, thyme, shallots, lemon juice and a drizzle of olive oil in a large bowl.
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15
Adjust the seasoning with salt and black pepper.
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16
Plate with the ring mold.
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17
Drizzle some of the dressing around the plate and garnish with reserved bacon pieces.
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18
Dress the bull's blood and chervil with some of the vinaigrette, season with salt and black pepper, and use to garnish the tartar.
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19
Serve with the crostini on the side.
