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Tartare
Beef, egg yolk, mushroom, black truffle, Parmesan milk
June 27, 2015
Borough
730 N. Washington Avenue
Minneapolis, MN 55401
612.354.3135
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The first of our dishes at Redd:
Yellowfin tuna tartare, asian pear, chili oil, fried rice, cilantro
We got the fried rice on the side for Steve to eat, since it was fried in peanut oil. I didn't really miss it. The asian pear and avocado were a nice contrast to the tuna anyway.
And on a side note, you'll notice that this is the only picture from the meal with this crazy dramatic lighting. Once the sun moved, the lighting got a little easier to deal with.
Ingredientes:
200g de salmão fresco cortado em cubos
suco de 1/2 limão
25ml de azeite
5g de salsinha
sal e pimenta do reino
1/2 colher de sopa de mostarda de dijon
1/4 cebola roxa em brunoise fino
5g de cebolinha finamente picadas
1/2 pimenta dedo de moça hache
1/2 colher de café de gengibre hache
3 fatias de pão baguette (torradas)
2 unid. tomate cereja maduro decorativo)
Modo de preparo:
Em uma panela com água fervente, aferventar a cebola por 30 segundos, peneirar e resfriar em seguida.
Em um bowl, misturar o limão, o azeite, a salsa, a mostarda, a pimenta, e o gengibre.
Quando tudo misturado, acrescentar o salmão e misturar bem.
Retificar com sal e pimenta.
Servir (frio) em um prato juntamente com as torradas.
Think of it as all of the goodies from the inside of a spicy tuna roll, without the rice and nori. I think next time I'll serve it with rice crackers, though, instead of these Terra chips.
Fresh pineapple with coconut ice cream with bits of chocolate, a sprig of mint, and a dusting of cocoa
A huge portion with horse radish and pickles. Meaty, with a coarse chop. Basil notes. "Toast" points rubbed with garlic and rosemary(?).
Worth trying.
finely chopped beef tenderloin with shallot, capers, pickle and parsley served with raw egg yolk, blinq blossom and canapes
finely chopped beef tenderloin with shallot, capers, pickle and parsley served with raw egg yolk, blinq blossom and canapes
112 Steak Tartare
Toasted baguette, crispy onions
112 Eatery
112 N 3rd street
Minneapolis, MN 55401
612.343.7696
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Danish beef tartare with wood sorrel, juniper, and tarragon cream. A classic at noma. They take your cutlery away and you eat it with your fingers - first picking up a bit of meat and sorrel and dipping it in the juniper dust and tarragon cream. A real symphony and well thought out. There were infinitesimal shreds of horseradish, tiny pieces of toasted rye and a few flakes of sea salt mixed in with the beef.