Flounder Tartare
Fermented Aguachile, Parmigiano Reggiano Panna Cotta, Charred Scallion Jam, Sherry Vinegar, Basil
Chef Robbie Nowlin of Allora | San Antonio, TX
“We love using Sherry Vinegar from Spain, and in this recipe it really helps the acid balance in the dish. The charred scallion jam provides a sharp contrast to the richness of the panna cotta and the freshness of the flounder. Sherry Vinegar from Spain really balances well with charred vegetables.” - Chef Robbie Nowlin
Adapted by StarChefs | september 2023
INGREDIENTS
Flounder Tartare:
50 grams kosher salt
50 grams granulated sugar
Zest of 2 oranges
Zest of 2 limes
Zest of 2 lemons
2 flounder fillets
Aguachile:
150 grams fermented pepper juice
80 grams lime juice
70 grams agave nectar
15 grams kosher salt
Panna Cotta:
500 grams whole milk
250 grams grated Parmigiano Reggiano
20 grams kosher salt
7 sheets gelatin, bloomed
Charred Scallion Jam:
4 bunches green scallions, charred and minced
500 grams Sherry Vinegar from Spain
300 grams granulated sugar
25 grams kosher salt
To Assemble and Serve:
Fresh basil leaves
Sea salt
METHOD
For the Flounder Tartare:
In a mixing bowl, combine salt, sugar, and citrus zests. Liberally coat fish with the mixture, then let sit 25 minutes at room temperature. Rinse fish and pat dry, then dice and refrigerate.
For the Aguachile:
In a mixing bowl, whisk all ingredients until well incorporated. Set aside.
For the Panna Cotta:
In a saucepan over medium heat, bring milk, cheese, and salt to a simmer. Remove from heat and whisk in bloomed gelatin. Transfer mixture to an oiled sheet tray, then refrigerate until cooled. Once mixture is set, dice and refrigerate.
For the Charred Scallion Jam:
In a saucepan over medium heat, add all ingredients. Cook until mixture is reduced by half. Remove from heat and let cool.
To Assemble and Serve:
In a shallow serving bowl, place a ring mold. Pack mold with Flounder Tartare, then pour Aguachile around the mold until it reaches about halfway up the sides of the ring mold. Remove ring mold. Top Flounder Tartare with Charred Scallion Jam. Finish with basil and sea salt.
