Pagrus major tartare like an athenian salad with mastic tears

By Chef Alexandros Tsiotinis

Pagrus

Uncooked Fish

INGREDIENTS

For the tartare

 60 gr. Fish from Greece pagrus major
1.5 gr chives
2.9 gr. capers
1 gr. parsley
10 gr. pickled cucumber
40 gr. tomato mayonnaise
0.4 gr fleur de sel

For the tomato mayonnaise

200 gr. sunflower oil
90 gr. egg white
10 gr. apple cider vinegar
70 gr. tomato oil
Salt, pepper

For the tomato oil

350 gr. grape seed oil
165 gr. tomato paste

For the touille

100 gr. icing sugar
100 gr. flour
100 gr. egg white
20 gr. tomato powder
Activated charcoal
Brown food colouring

For the lemon- mastic fluid gel

250 gr. lemon juice
200 gr. lime juice
50 gr. ginger juice
500 gr. 1/1 simple sirup
13 gr. agar agar
11 gr. gellan
2 drops mastic oil

For the brick pastry

Brick pastry
Clarified butter

Pagrus

Uncooked Fish

EXECUTION

Place all the ingredients in a mixing bowl and stir lightly Maryse spatula.

Mix all ingredients in a cylindrical dish using an immersion blender.

Pulse in a thermomixer for 10 minutes at 80°C, pass through a chinois strainer and freeze to separate solids.

Leave butter out to soften at room temperature. Place the egg white, softened butter and sieved icing sugar in a mixing bowl. Mix, gradually adding the flour, also sieved, activated charcoal, powder, and food colouring.

Then, spread the pate cigarette with a small spatula on a stencil of your choosing and bake at 150°C for 3-4 minutes.

Remove from the oven and give the final shape with a silicone mold.

Place all ingredients, apart from the mastic oil, in a pot and bring to a boil. Once cool and set, pulse in a thermomixer and fragrance with the mastic.

Place the brick filo pastry on a cutting board. Grease with clarified butter and spray with a little water. Cover with a second filo, grease with butter and cut in the shape of your choosing.

Place the filo on a baking tray lined with a silpat. Cover with a second silpat and baking tray, and bake for 10 minutes at 170°C.

To serve

Place the baked brick pastry on a plate. Place the tartare on the brick pastry and cover with the pate cigarette. Make small dots with the fluid gel on top.

 

 

photographer: Aris Papadopoulos

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