Yield: 4 servings
|1.00 pounds||sashimi-grade ahi|
|1 \N||salt; to taste|
|1 \N||freshly-ground white pepper; to taste|
|¼ cup||extra-virgin olive oil|
|2.00 tablespoon||minced shallots|
|2.00 tablespoon||finely-chopped parsley|
|1.00 tablespoon||dijon mustard|
|1 \N||juice of 2 lemons|
|1.00 \N||avocado; peeled, cored,|
|1 \N||; and brunoise|
|1.00 cup||wasabi creme fraiche|
|12.00 \N||fried wonton wrappers|
|¼ cup||brunoise red onions|
|1.00 ounce||sevruga caviar|
|1 \N||chives; long|
Using a sharp knife, small dice the Ahi. Turn the diced tuna into a mixing bowl. Season the tuna with salt and pepper. In a small mixing bowl, whisk the oil, shallots, parsley, mustard, and lemon juice.
Season with salt and pepper. Toss the diced tuna with the vinaigrette and mix thoroughly. Season the avocados with salt and pepper. To assemble, spoon the wasabi creme fraiche in the center of the plate.
Place 1 wonton in the center of the sauce. Spread 2 ounces of the tartar over the wonton. Sprinkle the avocados over the tartar. Place another fried wonton on top of the avocados. Spread 2 ounces of the tartar over the wonton. Sprinkle the avocados over the tartar. Top the sandwich with one fried wonton. Garnish the wontons with the red onions, caviar and chives. Repeat the process for the other three sandwiches. This recipe yields 4 appetizer servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A23 broadcast 02-17-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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