The cornicochon from Geneviève Everell
Prep Time
Cooking Mode
4 tubes (130 g x 4) oz sushi à la maison Cubes of Beef for Tartare
1 green onion
6 chive blades
15 mL (1 tbsp.) tbsp. red onion
15 mL (1 tbsp.) tbsp. capers
15 mL (1 tbsp.) tbsp. olive oil
15 mL (1 tbsp.) tbsp. mayonnaise
5 mL (1 tsp) tsp Dijon mustard
5 mL (1 tsp) tsp old style mustard
5 mL (1 tsp) tsp lemon juice
to taste fleur de sel
to taste pepper
12 large dill pickles
½ package (160 g) oz tempura mix
160 mL (⅔ cup) cup water
1 panko bread crumbs
1 cream cheese
4 tubes (130 g x 4) oz sushi à la maison Cubes of Beef for Tartare
1 green onion
6 chive blades
15 mL (1 tbsp.) tbsp. red onion
15 mL (1 tbsp.) tbsp. capers
15 mL (1 tbsp.) tbsp. olive oil
15 mL (1 tbsp.) tbsp. mayonnaise
5 mL (1 tsp) tsp Dijon mustard
5 mL (1 tsp) tsp old style mustard
5 mL (1 tsp) tsp lemon juice
to taste fleur de sel
to taste pepper
12 large dill pickles
½ package (160 g) oz tempura mix
160 mL (⅔ cup) cup water
1 panko bread crumbs
1 cream cheese
Directions
1Combine beef cubes, green onion, chives, onion, capers, olive oil, mayonnaise, both mustards, and lemon juice in a bowl. Season to taste, cover, and refrigerate.
2Cut pickles in half on the diagonal, then slice the rounded tips off of each half to make them more stable.
3In 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.
4In 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.
5Spread an even layer of cream cheese on the pickles while still hot.
6Place a generous serving of tartare over the cheese. Serve immediately and enjoy.
Disclaimer
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Personal Note
Personal Note