Parfait of Tuna and Salmon Tartares with Osetra Caviar and Crème Fraiche
Towers of tuna, salmon, capers, caviar roe, and crème fraiche make elegant but relatively simple appetizers. Chef David Burke, one of the most creative chefs on the culinary scene, called this dish “one of my favorites” when he prepared it for Great Chefs. It depends on fine ingredients for its fresh seafood taste. A single type of fish could be used, but the combination lends more flavor and texture.
- Potato Garnish
- Large Potatoes - 1
- Vegetable Oil - 2 cups
- Shallot - 1, minced
- Extra-Virgin Oive Oil - 1 tablespoon
- Yellowfin tuna fillets - 2 oz, boned and skinned
- Fresh salmon fillets - 2 oz, boned and skinned
- Capers - 2 tablespoons
- Lemon Zest - Zest of 1/2 lemon
- Cilantro - 1 sprig, minced
- Chervil - 1 sprig, minced
- Horseradish - 1 teaspoon
- Soy Sauce - 1 teaspoon
- Mustard-infused oil - 1 teaspoon (optional)
- Salt and freshly ground black pepper
- Creme Fraiche - 1/2 cup
- Osetra caviar - 2 tablespoons
- Salmon Roe - 2 tablespoons
- French bread - 16 thin slices, lightly buttered and toasted
- Chives - 8, chopped
To prepare the potato: Pare the potato and trim off any odd portions to shape evenly. Cut into thin slices on a mandoline or V-slicer fitted with a grooving blade; turn the potato 90 degrees for each slice to create a waffled look. Pat dry. Heat the oil to 360 F in a deep fryer or deep pan. Fry the potato slices until they turn golden brown and float to the surface. Do not crowd the pan; fry in batches if necessary. Remove with a wire skimmer or slotted spoon and drain on paper towels. Salt very lightly. While the slices are still hot, drape over a curved surface like a glass laid on its side to shape. Let cool. Store in an airtight container.
To prepare the fish: Separately, grind the tuna and salmon until almost smooth in a food processor. Cut the tuna into very fine dice. Put each fish in a separate, non-aluminum bowl. Divide the shallots, olive oil, capers, zest, cilantro, chervil, horseradish, and mustard oil between the two bowls. Combine each fish with the ingredients, then season each to taste with salt and pepper.
Whip the crème fraiche until the consistency of thick whipped cream. Place a 2-inch steel ring or plastic mold on each chilled plate. Beginning with the tuna mixture, press a layer in the bottom of each ring, pressing down to push out any air. Top with a layer of the salmon mixture. Press down again. Put a small spoonful of caviar on one half of each mold and roe on the other half, creating a two-color layer. Press down gently. Top each with a layer of whipped crème fraiche and level the molds. The molds could be covered and chilled for a short time at this point.
To serve: Lift each mold gently, shaking it loose, leaving the parfait standing on each plate. Slip a waffle potato slice under the edge of each parfait, letting it curve up toward the parfait. Garnish each plate with four toast rounds. Sprinkle the plates with chopped chives.