Chef Isabel Ledermand
 

The unique, sweet, and spicy flavor combinations on this tartine will leave you begging for more.

Salsa Macha:

• ½ cup / 118 ml chili olive oil 
• 2 garlic cloves smashed
• ⅓ cup / 56 g peanuts
• 2 tbsp / 28 g sesame seeds
• 1 tbsp / 14 ml apple cider vinegar
• 1 tsp / 4.2 g dark brown sugar
• 1 tsp /  4.2 g oregano 
• 1 tsp / 5.9 g salt

Pickled Shallots:

• 1 cup / 236 ml red wine vinegar
• ½ cup / water
• 1 large shallot thinly sliced
• 1 tablespoon salt
• 1 tablespoon sugar

Preparation:

Salsa Macha


• Add the chili olive oil, garlic cloves, peanuts, and sesame seeds to a pan and cook over medium heat for 4-6 mins stirring constantly. 

• Let it cool down for at least 10 mins before adding to a blender or immersion blending with the rest of the ingredients.

• Seal and refrigerate.

Pickled Shallots


• In a saucepan, heat the vinegar, water, salt and sugar till the mixture simmers and sugar is diluted. 

• Add shallots to a jar and pour vinegar on top. Seal and refrigerate.

   

Crudo Tartine

• Heat a pan with olive oil, once hot add bread and toast both sides. Remove from pan and let cool. Brush with salsa macha.

• Thinly slice the defrosted Dutch Yellowtail.

• Thinly mandolin the peeled red plums.

• Grate tomatoes, strain, toss with olive oil and salt.

• Arrange fish, plums, tomatoes, pickled shallots, and sprinkle with salt.

• With a pastry brush or spoon, finish with more salsa macha, cilantro, and toasted sesame/peanuts.