Planning some snack dishes/apetizers for me ma’s wedding. Wont be plated there, but at least tried a bit while making this demo version.
Wesngwj on
This is my first time hearing of pike tartare. Is this common where you’re from?
ACMAIJCG on
Pike is for me pretty far up on the list of “fish i would NOT use for sashimi or eat raw”.
Eightysix_Ginger on
I’d cold-smoke the pike if I were you, and as far as the plating goes, less fish would be a solid first step, it sounds like it’s lacking another textural component and acidity. I would lightly zest a lemon and fold in to the fish, make a lemon fluid gel or lemon caviar, and you could use more than just a fried skin chip for crunch. Try a cracker using a local grain. If the potato has some salinity to it then you should be good there, the dill oil could stay, and your garnish could look a little more fresh.
Neat idea, but a little more work could elevate it.
ranting_chef on
I’m not sure northern pike is something to be consumed raw. I live in an area where fresh pike is always abundant and I e never heard of it being served like this. I’m not sure all freshwater species are safe to eat this way. You may want to do a little research on this.
6 Comments
Planning some snack dishes/apetizers for me ma’s wedding. Wont be plated there, but at least tried a bit while making this demo version.
This is my first time hearing of pike tartare. Is this common where you’re from?
Pike is for me pretty far up on the list of “fish i would NOT use for sashimi or eat raw”.
I’d cold-smoke the pike if I were you, and as far as the plating goes, less fish would be a solid first step, it sounds like it’s lacking another textural component and acidity. I would lightly zest a lemon and fold in to the fish, make a lemon fluid gel or lemon caviar, and you could use more than just a fried skin chip for crunch. Try a cracker using a local grain. If the potato has some salinity to it then you should be good there, the dill oil could stay, and your garnish could look a little more fresh.
Neat idea, but a little more work could elevate it.
I’m not sure northern pike is something to be consumed raw. I live in an area where fresh pike is always abundant and I e never heard of it being served like this. I’m not sure all freshwater species are safe to eat this way. You may want to do a little research on this.
Did you strain a pot noodle for they chives 👁