Last week we stopped at Gemini Fish market here in Issaquah because Hubby has been craving for their poke. This place is the “to go” fish market if you want fresh fish (little pricey too) compared to other seafood market! Hubby can be an impulsive buyer, so when he saw the halibut fish they have he wanted to have it for dinner (although I already prepared the dish that we’re gonna have for dinner that day). He’s been so busy lately and I cannot just say no to him wanting halibut for dinner! LOL..We also got shrimps and made tuna tartar from scratch (emeril lagasse recipe!)
Ingredients
- 1 pound sashimi-grade ahi
- Salt and white pepper
- 1/4 cup extra-virgin olive oil
- 2 tablespoons minced shallots
- 2 tablespoons finely chopped parsley
- 1 tablespoon Dijon mustard
- 2 lemons, juiced
- 1 avocado, peeled, cored removed and brunoise
- 1 cup Wasabi Creme Fraiche, recipe follows
- 12 fried wonton wrappers
- 1/4 cup brunoise red onions
- 1 ounce Sevruga caviar
- Long chives
Directions
Using a sharp knife, small dice the ahi. Turn the diced tuna in a mixing bowl. Season the tuna with salt and pepper.
In a small mixing bowl, whisk the oil, shallots, parsley, mustard, and lemon juice. Season with salt and pepper. Toss the diced tuna with the vinaigrette and mix thoroughly. Season the avocados with salt and pepper.
To assemble, spoon the Wasabi Creme fraiche in the center of the plate. Place 1 wonton in the center of the sauce. Spread 2 ounces of the tartar over the wonton. Sprinkle the avocados over the tartar. Place another fried wonton on top of the avocados. Spread 2 ounces of the tartar over the wonton. Sprinkle the avocados over the tartar. Top the sandwich with one fried wonton. Garnish the wontons with the red onions, caviar and chives. Repeat the process for the other three sandwiches.
Wasabi Creme Fraiche:
- 1 teaspoon wasabi powder
- 1 cup creme fraiche