Halibut Tartare Recipe
east coast halibut, lemon aioli, hackleback caviar, sea salt crackers, white truffle oil, chives*
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Ingredients
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Fish
Lemon Aioli
Toppings
Crackers
Method
Preparation of Halibut
- 1
Dice the Halibut
Using a sharp knife, carefully dice the East Coast halibut into small, uniform cubes (about 1/4 inch). Place the diced halibut in a bowl and set aside.
Making Lemon Aioli
- 2
Prepare the Aioli
In a mixing bowl, combine 1 egg yolk, 1 tsp Dijon mustard, and 1 tbsp lemon juice. Whisk together until well combined. Gradually drizzle in 100 ml of olive oil while continuously whisking until the mixture emulsifies and thickens. Stir in 1 minced garlic clove and season with salt to taste. Set aside.
Assembly
- 3
Combine Ingredients
Gently fold the prepared lemon aioli into the diced halibut until well incorporated. Be careful not to mash the fish.
- 4
Garnish and Serve
Plate the halibut tartare and top with 30 grams of hackleback caviar. Drizzle 1 tsp of white truffle oil over the tartare and sprinkle with 2 tbsp of chopped chives. Serve with sea salt crackers on the side.