Beef Tartare
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  2. a/n radish
  3. 4 gr shallots
  4. a/n radish sprouts
  5. 5 gr olive oil
  6. 0.05 gr Black pepper
  7. 1 gr salt
  8. 4 gr lemon juice
  9. a/n chefs mayo
  10. a/n paddle fish roe
  1. Many people prefer to leave tartare to the professionals—they'll order it in a (nice) restaurant, but won't even consider making it at home. There are some who believe it's risky to prepare raw meat, and others who think tartare is difficult or complicated to make. Then there are those home cooks who have made beef tartare before, but don't know how to up their game. Well, we're here to dispel all your tartare-themed apprehensions. You'll be making it at home in no time. All the time.
  2. It's an extremely well-balanced, flavorful beef tartare, with interesting variations in color and texture to delight the senses. Finished with caviar (for a salty pop), and radish greens (for a tinge of bitter flavor), it's sophisticated and unique.
  3. But if caviar and radish greens aren't your thing, we've got options. Try traditional tartare, chicken tartare (what?), salmon tartare, or beet tartare. Mix it up with new ingredients, try different garnishes, or play with interesting textures. The beauty of tartare is that it's really up to you—but we'll help you get started.
  5. a/n radish
  6. 4 gr shallots
  7. a/n radish sprouts
  8. 5 gr olive oil
  9. 0.05 gr Black pepper
  10. 1 gr salt
  11. 4 gr lemon juice
  12. a/n chefs mayo
  13. a/n paddle fish roe
Chef Paulo Carvalho
Red Snapper with chili and lime sauce
Chef Paulo's Famous Red Snapper with chili and lime sauce Recipe.
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  1. 4 120 gr each Red snapper
  2. 2 tablespoons vegetable oil
  3. 6 garlic clove
  4. 4 red chilies
  5. 4 spring onion
  6. 2 tablespoons lime juice
  7. 2 tablespoons soy sauce
  8. 2 tablespoons fish sauce
  9. 2 tablespoons palm sugar (light soft brown)
  10. 2 tablespoons water
  1. 1. Check the fish fillets for small bones, removing any you find with kitchen tweezers.
  2. Set aside at room temperature while you prepare the sauce.
  3. 2. For the sauce, heat the oil in a saucepan over a medium heat. Add the chilies and garlic and cook, stirring frequently, for 1-2 minutes until fragrant. Add the rest of the ingredients, stir well and simmer gently for about 5-10 minutes until the sauce has reduced to a light consistency. If it thickens too much, add a touch more water to thin down slightly.
  4. 3. Season the red snapper fillets with salt and pepper. Heat the oil in a wide (preferably non-stick) frying pan. Fry the fish fillets, skin-side down, for 1.5 minutes until the skin is lightly golden brown and the fish is cooked two-thirds of the way up. Flip the fishfillets over and cook the other side for about 30 seconds just until the flesh turns opaque and feels just firm.
  5. 4. To serve, spoon the sauce onto warm plates. If you wish, scatter over a layer of spinach leaves before arranging a fish fillet on each plate. Serve immediately, with plain jasm
Chef Paulo Carvalho