Alfonsino Tartare. Heirloom Carrot, Aguachile
Rated 5.0 stars by 1 users
Translucent heirloom carrot coins float over a raw Alfonsino in a vivid carrot aguachile.
A dish about precision, acidity and the beauty of a single ingredient expressed in full by chef Alessandro Bonfigli from Pipi’s Kiosk.
Ingredients
For the tartare
-
200g sashimi-grade Alfonsino, finely diced (other fish that work include,
-
Kingfish, Blue Grenadier or Tuna).
-
1 tbsp Mount Zero Yuzu-pressed EVOO
-
Sea salt, to taste
-
For the carrot layer:
-
2 Dutch heirloom carrots (mixed colours if possible)
-
Ice water (for crisping)
For the carrot aguachile
-
200g Carrot Juice
-
10g Ginger
-
20g Shallot
-
100g Lime Juice
-
25g Mount Zero Verjus
-
10g Aji Amarillo paste
-
6g Pink Lake Salt
To finish
-
Yuzu olive oil, for drizzling
-
Micro herbs (optional)
Directions
Prepare the Carrot Aguachile
Using a mandoline, shave the heirloom carrots into thin, even coins or you can use a knife and slice them very finely.
Place them in ice water for 10–15 minutes to enhance their crunch, then drain and set aside.
Blend fresh carrot juice with the rest of the ingredients and strain through a sieve, chill until ready to serve.
Season the Tartare
Gently fold the diced Alfonsino with Yuzu-pressed extra virgin olive oil and a touch of sea salt.
Assemble
Using a ring mold, shape the tartare neatly on the plate. Carefully layer the
carrot coins over the top, fully covering the fish like a mosaic.
Finish the Dish
Spoon the carrot aguachile around the tartare. Finish with a light drizzle of Yuzu olive oil.
Serve immediately while the fish is chilled and the carrots are crisp. Each bite should balance: