Bison Tartare Recipe
Sea Salt Lavash, Bone Marrow Aioli, Smoked Gouda, Crispy Shallots
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Ingredients
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Tartare
Bone Marrow Aioli
Lavash
Toppings
Method
Prepare the Tartare
- 1
Mix the Tartare
Finely dice the bison tenderloin and place it in a bowl. Add chopped capers, minced shallot, Dijon mustard, Worcestershire sauce, and chopped parsley. Season with salt and black pepper to taste. Mix well and set aside.
Make the Bone Marrow Aioli
- 2
Prepare the Lavash
- 3
Make the Lavash Dough
In a mixing bowl, combine all-purpose flour and sea salt. Gradually add water and olive oil, kneading until a smooth dough forms. Cover and let it rest for 30 minutes.
- 4
Roll and Cook the Lavash
Divide the dough into small balls. Roll each ball into a thin circle. Cook on a dry skillet over medium heat for about 1-2 minutes per side until lightly browned and cooked through.
Fry Shallots
- 5
Crispy Shallots
Heat oil in a pan over medium heat. Add thinly sliced shallots and fry until golden brown and crispy. Drain on paper towels.
Assemble the Dish
- 6
Serve the Dish
On a plate, spread a generous amount of bone marrow aioli. Top with the bison tartare mixture. Sprinkle with smoked gouda and crispy shallots. Serve with lavash on the side.
