Alfonsino Tartare. Heirloom Carrot, Aguachile
Alessandro Bonfigli, Pipi’s Kiosk
2
Mexican
Starter
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
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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)
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200g Carrot Juice
10g Ginger
20g Shallot
100g Lime Juice
25g Mount Zero Verjus
10g Aji Amarillo paste
6g Pink Lake Salt
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Yuzu olive oil, for drizzling
Micro herbs (optional)
Directions
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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.
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Gently fold the diced Alfonsino with Yuzu-pressed extra virgin olive oil and a touch of sea salt.
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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.
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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: