Purely Raw & Rawly Pure: Fruits De Mer Tartare

October 30, 2009

Oysters are the most tender and delicate of all seafoods. They stay in bed all day and night. They never work or take exercise, are stupendous drinkers, and wait for their meals to come to them.
~Hector Bolitho

Another instance of less can really be more. Sort of in a quiet mollusk mode this evening, letting the water course over. Going for the basics from the bounty without much fanfare or meandering seemed the right direction. A simple concept, fruits de mer is translated (Fr–>Eng) as “fruits of the sea.” Traditionally, it is served cold on a broad platter and composed of both raw and cooked aquatic invertebrates, including such delights as oysters, shrimp, crab, mussels, scallops and clams. This fruits de mer tartare is purely au naturel and does irreverently include a flat swimmer in the yellowfin tuna.

Oysters, with their reputed aphrodisiac potency, have been a favorite of both lovers and food lovers over time, with Roman emperors paying for them by their weight in gold. Romans were so enthralled by these marvelous mollusks that they sent droves of slaves to the shores of the English Channel to do their dirty work and gather them.

It goes without saying that the freshness of your seafood is absolutely paramount when served naked. The usual caveat applies—know thy fishmonger intimately.

FRUITS DE MER TARTARE WITH GINGER & AVOCADO

12 oysters
10 diver sea scallops
2 oz fresh yellowfin tuna fillet

2 T fresh ginger, peeled and finely chopped
2 T chives, minced
Juice of 1/2 lemon
Juice of 1/2 lime
Extra virgin olive oil
Sea salt and freshly ground white pepper

Sliced fresh avocado
2-3 T champagne vinaigrette

Shuck oysters and place in medium bowl with their liquor. Rinse and dry scallops. Coarsely chop oysters, scallops and tuna, mix all together in the bowl and refrigerate for a few hours. Mix tartare with minced chives, chopped ginger, lemon and lime juice. Season to taste with salt, pepper and a splash of olive oil.

Serve over fanned out carefully sliced avocado which has been kindly doused with champagne vinaigrette.

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One Response to “Purely Raw & Rawly Pure: Fruits De Mer Tartare”

  1. Elsie Erret Says:

    I don’t usually comment on sites but had to on yours. You have a very unique writing style. A lot of people don’t have that touch, they just drone on and on in the most boring way. But not you – thanks! I can’t wait to try out some of the recipes you have here (after a trip to the market to get the ingredients). Cooking is my favorite hobby. I don’t have time to read it all right now, I found your site when looking for something else on Google, but I’ve bookmarked your home page and will check back soon to see the latest recipes. Visit my site if you’d like to read more. Thanks again!


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