Nairagi Tartare

Figs | Honey-Mascarpone | Meyer Lemon

Ingredients

• 1/2 lb Sashimi Grade Nairagi
• 1 tbsp Shallots (Fine Diced)
• 2 tsp Garlic (Fine Diced)
• 1 tsp Ginger (Fine Diced)
• 1 tbsp Dijon
• 1 ea. Egg Yolk
• 1/4 cup Green Onion (Chopped Fine)
• 4 ea Black Mission Figs
• 1/2 cup Mascarpone Cheese
• 2 tsp Honey
• 6 ea Egg Yolks
• 1 cup Granulated Sugar
• 1 tbsp Lemon Juice
• 4 tbsp Unsalted Butter (Diced)
• 1 ea Lemon (Zest Juilienned)

Preparation

Step 1

For the Tartare:
Remove all of the bloodline and sinew from fish, dice and let sit under refrigeration 10 min. In a mixing bowl combine shallots, garlic, ginger, Dijon, egg yolk and green onion. Add tuna, mix and season with fleur de sel to taste.

For the Honey-Mascarpone:
In a mixing bowl combine honey and mascarpone whisk together and season with salt to taste.

For the Meyer Lemon Curd:
In a medium sized mixing bowl combine egg yolks, sugar, lemon juice and a small pinch of salt. Whisk thoroughly over a double broiler until the mixture thickens enough to hold a form. Remove from heat and slowly add butter while continuing to whisk.

Method:
Slice figs and plate with tartare. Garnish with lemon zest.