Francesco Tonelli
Mackerel Tartare with Fruits de Mer & Sea Beans
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Mackerel Tartare with Fruits de Mer & Sea Beans

Eleven Madison Park: The Cookbook, Daniel Humm & Will Guidara - January/February 2012

Adapted from Eleven Madison Park: The Cookbook by Daniel Humm and Will Guidara.

For 8 servings

Saffron mussels:

  • 2 Tbsps. olive oil
  • 2 tsps. ginger, thinly sliced
  • 2 shallots, sliced
  • 10 stems parsley
  • 2 lbs. mussels, debearded and rinsed under cold running water
  • 2 cups white wine
  • 2 tsps. salt
  • 1 tsp. saffron
  1. Heat oil in large pot set over high heat; add ginger, shallots, parsley, and mussels; cook, stirring, 1 minute; add wine; stir in salt and saffron; cover; cook until mussels have just opened (6 to 8 minutes); remove from heat; drain mussels in fine-mesh strainer over a bowl; discard any mussels that have not opened; reserve cooking liquid in bowl; place mussels in another bowl; set over ice; chill until cold.

  2. Remove meat from shells; discard shells; strain cooking liquid through fine-mesh chinois into a clean bowl; add mussel meat; reserve in refrigerator.

Razor clams:

  • 2 Tbsps. olive oil
  • 4 cloves garlic, crushed but kept whole
  • 4 sprigs thyme
  • 16 razor clams, rinsed under cold running water
  • 2 cups white wine
  • 1 tsp. salt
  1. Heat oil in large sauté pan set over high heat; add garlic, thyme, and clams; sauté 30 seconds; add wine; add salt; cover; cook until clams have just opened (about 5 minutes); remove from heat; drain clams through fine-mesh strainer into a bowl; reserve cooking liquid; place clams in another bowl; set over ice; chill until cold.

  2. Remove meat from shells; trim bodies down to neck; discard bodies and shells; cut necks into 3 pieces each; strain cooking liquid through fine-mesh chinois into a clean bowl; add clam necks; reserve in refrigerator.

Saffron sauce:

  • 1 tsp. saffron
  • 2 Tbsp. plus 2 tsp. lime juice
  • 1 tsp. salt
  • 1/8 tsp. xanthan gum
  1. Bring 1 cup water to a boil in small saucepan; add saffron; cook until reduced to 1/4 cup; remove from heat; strain through fine chinois into a bowl; reserve in refrigerator.

  2. Whisk 2/3 cup reserved mussel cooking liquid, 2/3 cup reserved clam cooking liquid, juice, salt, 1 tsp. saffron water, and xanthan gum in a bowl until xanthan gum is fully absorbed; reserve.

Mayonnaise:

  • 2 lg. egg yolks
  • 1 tsp. lemon juice
  • 1/2 tsp. Dijon mustard
  • 1 1/2 cups canola oil
  • 1 tsp. salt

Pulse yolks, juice, and mustard in a processor until smooth; with motor running, gradually add oil; process until smooth and completely emulsified; stir in salt; place in airtight container; cover; reserve in refrigerator.

Mollusk foam:

  • 1/3 cup crème fraîche
  • 2 Tbsps. lime juice
  • 1 1/4 tsps. salt
  • 1 tsp. soy lecithin

Using immersion blender, blend 2/3 cup reserved mussel cooking liquid, 2/3 cup reserved clam cooking liquid, 1/4 cup mayonnaise, crème fraîche, juice, salt, and soy lecithin in a container; cover with a lid; reserve in refrigerator.

Lime vinaigrette:

  • 1/2 cup lime juice
  • 1/4 cup grapeseed oil
  • 1/4 cup olive oil
  • 1 tsp. salt

Whisk all ingredients in a bowl; cover with plastic wrap; reserve.

Assembly:

  • salt
  • 40 edamame, shelled
  • 32 sea beans
  • 24 Maine shrimp, cooked and shelled
  • 1  2-3 lb. Spanish mackerel fillet, skin removed and cut into 1/2" dice
  • 32 sprigs dill
  • 32 pieces upland cress
  • 1 Tbsp. extra-virgin olive oil
  1. Bring a pot of salted water to a boil; add edamame; cook 1 minute; using a slotted spoon, place edamame in an ice-water bath; add sea beans to water; cook 1 minute; using a slotted spoon, place sea beans in same ice-water bath; drain; peel outer membrane from edamame; place edamame and sea beans in airtight container; reserve.

  2. Using a slotted spoon; place reserved mussels and shrimp in a bowl; add mackerel; add vinaigrette; toss to coat; reserve.

  3. To serve, arrange 6 mackerel cubes, 3 mussels, 3 clam pieces, and 3 shrimp on each serving plate; top with 4 sprigs dill, 5 edamame, 4 sea beans, and 4 pieces cress; whisk oil into saffron sauce; drizzle 1 tsp. sauce around; spoon mollusk foam around.

What to drink: La Chablisienne Chablis Les Preuses 2007