Chef Ararat Park Hyatt Moscow recipe Guillaume Joly
Passing the gallery Materials prepared: Julia Sakharova
A photo: - press services
Magazine: Decor N3 (158) 2011
Cut the fish into cubes 5x5 mm. Crush garlic and ginger and mix with olive oil, soy sauce and lime juice. Season tartar sauce. Slice the onions and chervil. Put tartar on cold plates, garnished with sour cream with black caviar, greens, lime slice and crackers.
Tar – tar: Tuna fillet - 0.5 kg Salt, black pepper
Sauce: Olive oil - 30 g Soy sauce - 30 g Lime juice - 30 g Ginger - 15 g Garlic - 10 g
Dressing: Sour cream - 100 g Black caviar - 60 g Coriander - 30 g Green onion - 30 g Chervil - 30 g Lime - 1 pc.
