Savor this luxurious Wagyu beef tartare topped with Fishwife caviar, chives, and egg yolk. Served on crisp sourdough crostini brushed with Wagyu fat, it’s an indulgent appetizer!
Fishwife caviar
Savor this luxurious Wagyu beef tartare topped with Fishwife caviar, chives, and egg yolk. Served on crisp sourdough crostini brushed with Wagyu fat, it’s an indulgent appetizer!
Fishwife caviar
- • 1 tin Fishwife caviar
- • 1 (6 ounce) Japanese Wagyu tenderloin from Wagyu Window
- • ½ sourdough baguette, thinly sliced
- • 2 tablespoons The Wagyu Window Japanese A5 Wagyu fat, melted
- • 5 cornichons, finely diced
- • 1 shallot, finely diced
- • 5 Fishwife anchovy filets, finely chopped, plus 1 tablespoon of their oil
- • 2 teaspoons capers, finely chopped
- • 2 teaspoons thinly sliced chives
- • 2 teaspoons Worcestershire sauce
- • 2 teaspoons Dijon mustard
- • 2 egg yolks, divided
- • 1 lemon, zested
- • Kosher salt, to taste
- Place tenderloin in the freezer for 1 hour (this will make it easier to dice). Cut into a small dice.
- Preheat oven to 350F. In a large skillet over medium heat, add wagyu fat. Let cool until fat is rendered, turning pieces of fat as needed, 8-10 minutes. Pour rendered fat into a heat proof bowl. Add sliced baguette to a sheet pan. Brush each crostini with wagyu fat. Bake until golden brown, 8-10 minutes.
- Place meat, cornichons, shallots, capers, and chives in a bowl. Add Worcestershire, olive oil, mustard, egg yolk, and lemon zest stir to combine.
- Using a ring mold, gently spoon tartare mixture onto a plate. Top with chives, remaining egg yolk, caviar and freshly ground black pepper. Serve immediately with crostinis.
Fishwife caviar
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