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Preparation time
25 minutes
Total time:
25 minutes
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Ingredients
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4 tubes (130 g x 4) Sushi à la maison Cubes of Beef for Tartare
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1 green onion, finely chopped
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6 fresh chive blades, finely chopped
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15 mL (1 tbsp.) finely chopped red onion
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15 mL (1 tbsp.) chopped capers
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15 mL (1 tbsp.) olive oil
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15 mL (1 tbsp.) mayonnaise
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5 mL (1 tsp.) Dijon mustard
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5 mL (1 tsp.) old style mustard
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5 mL (1 tsp.) lemon juice
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To taste, fleur de sel
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To taste, pepper
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12 large dill pickles
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1/2 package (160 g) tempura mix
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150 mL (2/3 cup) water
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1 package (140 g) panko bread crumbs
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250 mL (1 cup) cream cheese
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Directions
- Combine beef cubes, green onion, chives, onion, capers, olive oil, mayonnaise, both mustards, and lemon juice in a bowl. Season to taste, cover, and refrigerate.
- Cut pickles in half on the diagonal, then slice the rounded tips off of each half to make them more stable.
- In a small bowl, whisk together the tempura mix and water until batter is smooth and resembles a thick crêpe batter. Dip pickles in tempura batter and coat with panko.
- In a pot of oil or deep fryer at 190°C (375°F), fry pickles for about 2 to 3 minutes, or until golden and crispy. Drain well and place on paper towels.
- Spread an even layer of cream cheese on the pickles while still hot.
- Place a generous serving of tartare over the cheese. Serve immediately and enjoy.
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