Yesterday I stopped by my local fantastic fish market - Saida's - on Northwest Hwy in Barrington, Il to see if there was something I wanted to cook for dinner. Of course I did but I have to tell everyone and anyone about this fresh fish market.
Every time I walk in the shop it's like being engulfed in sweet ocean air and, to me, nothing says FRESH in a fish shop without it. Yes the shop is a bit expensive to $$$; but according to the owner, fresh fish is picked up almost every day from the early markets in down town Chicago and brought to her store, (the same markets that supply restaurants across Chicago).
I go once a week to buy fish as it can run a bit pricey but oh it's worth it. I only go on Thursday or Friday as that is when I find the fish very fresh.
Yesterday, I picked up a beautiful piece of tuna and some scallops; as well as buying some fresh shrimp
for a family member.
I tried two dishes (which of course I don't have a picture of)
The first was a tuna tartare that disappeared as soon as I served it. The recipe, TUNA TARTARE ON MARINATED CUCUMBERS, by Jacques Pepin in his book ESSENTIAL PEPIN went so fast that I couldn't get a photograph of the dish!
As a rule, I do not post a chef's recipes if it is not out there on the internet or on television.
Jacques Pepin is a teacher and that's why I am partial to him (plus he speaks like my grandfather)
I believe it is easier to see how someone makes a dish (vygotsky method) and having the recipe in front of the student to really learn.
Link to Essential Pepin: Fabulous Fin's and how to make tuna tartare two different ways.
https://www.youtube.com/watch?v=sdoS6uqpi_Q
Recipe for the tartare: simple (really... I am not lying... if you cut up the ingredients and make the cucumber part right before making the tuna - its even better).
TUNA TARTARE ON MARINATED VEGETABLES (JACQUES PEPIN)
recipe:
http://blogs.kqed.org/essentialpepin/2011/09/11/tuna-tartare-on-marinated-cucumbers/
Tartare
"1 pound tuna teaks, preferably center cut bluefin tuna" (I bought a chunk and took out the center) cut into 1/4" dice
salt
1 large shallot finely chopped (2 Tbl.)
2 garlic cloves, crushed and finely chopped (1 tsp)
1/2 tsp. black pepper,
2 Tbl. olive oil
1-1/2 tsp. white vinegar (I used white wine)
1/4 tsp. Tabasco sauce"(I used lime flavored hot sauce)
In Jacques recipe in his Essential Pepin cookbook, Jacques pounds down the tuna where as I used his video version where I chopped the tuna into 1/4" (do not use food processor - hand cut). and then added the ingredients listed - stirred and set aside.
(If you want - just serve the tartare on crackers) but I do love his presentation
The cucumbers:
"1 cucumber (about f12 ounces)
1 tsp. red wine vinegar
1/2 tspoon sugar (I used less)
1 tsp. peanut oil (I used olive oil as my family has peanut allergies)
1/4 tsp. salt"
Peel long strips of cucumber using a vegetable peeler (no seeds) - mix the cucumber with vinegar, sugar, oil and salt. let set a few minutes
Now you are ready to assemble (to look at the video by Jacques Pepin)
https://www.youtube.com/watch?v=sdoS6uqpi_Q
- pull out the cucumber strips and lay the cucumber strips in a nice design on the plate (rectangle etc.) and keep at least 2 for each plating aside.
-take a ring mold (I used my biscuit cutters) and center it on the plate. put a couple heaping tablespoons of tuna tartare and in the ring and gently smooth it on top. pull ring off and you should have a nice circle of tuna tartare.
- take strips of marinated cucumber and place around tuna sides (they should stick) gently - not the top
In the video and his photo, Jacques uses caviar to top the tuna tartare (but I am cheap and I don't like caviar lol)
decorate the plates with minced fresh chives and drained capers and drizzle with the olive oil and serve.
My tuna looked professional, even without the caviar; the dish looked wonderful and tasted wonderful.
JACQUES PEPIN'S PHOTO FROM HIS BLOG (WITH CAVIAR) AND CHIVES ON TOP http://blogs.kqed.org/essentialpepin/2011/09/11/tuna-tartare-on-marinated-cucumbers/
Essential Pepin page 198/199
I also made scallops with an orange sauce by Dorie Greenspan (an excellent chef and writer)- some people enjoyed this but I wasn't sure if I like the orange/white sauce on the scallops. But again that was me. My other family members enjoyed it.
As I don't publish recipes unless they are already out on the internet or tv programs by the chef. Other cooks loved this dish... please see the link listed below.
http://www.friendsfoodfamily.com/friends-food-family/2011/01/dorie-greenspans-scallops-with-caramel-orange-sauce.html
"BABY BOK CHOY, SUGAR SNAPS AND GARLIC EN PAPILLOTE" BY DORIE GREENSPAN (PAGE 348) - AROUND MY FRENCH TABLE.
http://thescratchpatch.blogspot.com/2011/05/baby-bok-choy-sugar-snaps-and-garlic-en.html for recipe
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