Scallop tartare with melba toast
Ingredients
(2servings)
Scallops
10
Chopped onion
50g
Caper
5g
Egg yolk
One
White wine vinegar
1 teaspoon
Olive oil
70cc
Baguette
12 slices
Butter
30g
Garlic
0.5 cloves
Lemon juice
A little
Salt and pepper
A little
Chervil
A little
Dijon mustard
A little
How to make
①
Finely chop scallops.
②
Finely chop capers and squeeze out the juice with kitchen paper.
③
Place chopped Kitami onion in a small bowl and heat in a microwave oven for about 2 minutes. When it cools down, squeeze it with kitchen paper to remove the moisture.
④
Mix the egg yolks and mustard in a bowl as if you were making mayonnaise, then add the olive oil a little at a time. Gradually mix in the white wine vinegar.
⑤
Combine steps 1) and 4) in a bowl and season with salt and pepper and lemon juice.
⑥
Grate the garlic, mix it with melted butter, cut it into 10 mm thick baguettes, brush it, and bake it in the oven until crisp.
⑦
Place the scallop tartare from step 5) on a plate, garnish with the melba toast from step 6), and decorate with chervil.
This is his recipe
Tetsuya Fukuda, Chief
of Okhotsk Beer Co.
2-2-2, Yamashitacho, Kitami, Hokkaido
Business hours: 11:30-22:00 (last order: 21:30)
Fixed holiday: Year-end and New Year’s Day
