Scup Tartare

Fermented Peaches, Meyer Lemon, Marcona Almond Milk Dressing, Rhubarb Root Oil

Chef Luke Mersfelder of Bywater | Warren, RI

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Adapted by StarChefs | july 2023

INGREDIENTS

Marcona Almond Milk:
400 grams Marcona almonds
Xanthan gum

Rhubarb Root Oil:
100 grams peeled rhubarb root
100 grams neutral oil

Almond Milk Dressing:
10 grams fresh Meyer lemon juice
10 grams fermented peach juice
2 grams fish garum
Kosher salt

To Assemble and Serve:
2 ounces scup fillet, deboned, skinned, and small diced
1 teaspoon chopped Meyer lemon
1 teaspoon chopped fermented peaches
1 teaspoon chopped pickled peaches
Thyme leaves
Flaky sea salt
Lemon juice
Lemon-infused olive oil
Lemon balm

METHOD

For the Marcona Almond Milk:
Heat oven to 350°F. Place almonds on a baking sheet and toast 4 minutes, or until fragrant. Transfer nuts to a Vitamix blender with 400 grams water. Blend until almost smooth, then let sit overnight. The next day, strain and weigh mixture. Stir in .01 percent xanthan gum by weight of mixture. Transfer to an airtight container and refrigerate.

For the Rhubarb Root Oil:
Heat the water bath of an immersion circulator to 185°F. Place all ingredients in a vacuum bag. Seal and cook sous vide 1 hour. Let cool, then refrigerate overnight. The next day, strain, transfer to an airtight container, and reserve.

For the Almond Milk Dressing:
In a mixing bowl, stir to combine lemon juice, peach juice, fish garum, and 200 grams Marcona Almond Milk. Season with salt and set aside.

To Assemble and Serve:
In a mixing bowl, toss to combine fish, lemon, peaches, thyme, salt, lemon juice, and olive oil. Place tartare in a chilled serving bowl. Form a well in the middle of the pile and spoon in 1 tablespoon Almond Milk Dressing. Top with 6 drops Rhubarb Root Oil, then garnish with lemon balm.

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