Gastronomixs

Tartare of red gurnard with saffron oil

Pure flavours with earthy tones characterise this component.

Tartare of red gurnard with saffron oil

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Ingredients

800

g

red gurnard fillet

1

g

saffron

50

ml

olive oil

 

 

salt and pepper

Preparation method

  • Toast 1 gram of saffron in a dry pan and then mix it with the olive oil.
  • Heat to 40°C and leave to infuse for half an hour. Then set aside at room temperature to continue infusing for another three days.
  • Remove the skin from the red gurnard fillet and chop the fish into a coarse tartare.
  • Season with a salt and pepper, and add the saffron oil.
  • Serve with black olive powder and almond powder (optional).

Serving suggestions

  • Served as an amuse bouche in a cone.
  • As a component in a starter, for instance with components of tomato, quinoa, carrot, cucumber, or fennel.

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