- 3/4 cup (190 ml) yuzu juice
- 1 tbs (15 ml) water
- 1 sachet (2 g) AGAR-AGAR
- 2/3 cup (170 ml) black quinoa
- 1 cup (250 ml) peanut oil
- 1 bunch cilantro
- 1 2/3 cup (415 ml) water
- 1 sachet (2 g) SOY LECITHIN
- 12 chive stems
- 4 rip avocados
- 1 tsp (5 ml) toasted sesame oil
- 4 tbsp mayonnaise
- 1 tsp (5 ml) yuzu juice
- salt + pepper, to taste
Refrigerate oil until very cold, or, to save time, place it in the freezer for 1 hour.
In a pot, combine yuzu juice, honey and water. Sprinkle in agar-agar and mix it in using a spoon. Bring to a boil, then remove from heat immediately.
Remove the cold oil from the freezer or refrigerator. Using a pipette held at a 90° angle, slowly drip droplets of the agar-agar preparation into the cold oil. Stir gently, then, using a sieve, collect pearls and briefly rinse them underwater. Reserve.
Cook quinoa according to package instructions. (While the quinoa is cooking, save time by doing step 6 of cilantro foam.)
In a pan, heat peanut oil on medium heat and stir in cooked quinoa. Cook while stirring for 4-5 minutes, then remove from heat and reserve.
Chop cilantro (reserve a few leaves for garnish), then place it in a pot with water. Infuse on low heat for 15 minutes, then let sit 15 more minutes to cool down.
Once cilantro infusion has cooled down, drain using a sieve (discard cilantro leaves) and transfer liquid to a rectangular, flat-bottomed bowl. sprinkle in soy lecithin. Using a hand blender, blend for 3 to 4 minutes, then let sit for 5 minutes.
To serve, collect foam using a spoon. If needed and to obtain more foam, repeat step 7.
Dice avocados and chop chives finely. Then, combine with other tartare ingredients in a bowl. Make sure you do this shortly before serving, as the avocado will oxidize otherwise.
Divide quinoa and tartare between ramekins, then top each one with cilantro foam, yuzu pearls and one or two cilantro leaves.