Dutch Yellowtail Crudo Tartine

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


    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.