Tartare Recipes - AFTouch-Cuisine
Tartare is much more than a simple recipe: it's a culinary philosophy that celebrates the purity of ingredients and the boldness of those daring enough to serve them raw. While this dish enjoys unanimous approval on the finest tables today, its history is one of beautiful provocation, a questioning of gastronomic conventions.
Contrary to what one might think, tartare owes nothing to the Tartars, those fearsome horsemen of the steppes. Its origins are far more Mediterranean: they trace back to traditions of preparing minced meat in Northern Italy, then in France, where chefs in the 1920s decided that certain cuts deserved to remain in their raw state. The name "tartare" would be a reference to tartare sauce, that tangy accompaniment made with mayonnaise and capers, though the true reason remains debated in gastronomic circles, which is something I rather enjoy about this dish, that touch of mystery!
What makes tartare so fascinating is its versatility. Of course, the classic Steak tartare remains essential, and Chef Patrick was not mistaken when he told us he had filed a reference recipe with the Culinary Academy for this emblematic preparation. But why stop there? The sea offers its treasures with Oyster Tartare, delicate and briny, or the sumptuous Salmon Tartare, which you'll also discover in an easy version so you're not discouraged. For those seeking more complex flavors, Salmon Tartare with Watercress Cream blends finesse and character.
Seafood continues to seduce with Scallop Tartare on a Bed of Eggplant Gazpacho, a creation that marries the tenderness of the scallop with cooked vegetables, a lovely transition for those not yet ready to fully embrace the raw. As for lovers of horse meat and adventure, Horse Tartare with Japanese Flavors offers a surprising detour through Japan, with spices and presentations worthy of the finest Asian restaurants.
But tartare is also an opportunity to celebrate vegetables! Mushroom Tartare fascinates the most demanding vegetarians, while Crispy Vegetable Tartare plays with textures and colors. And why not discover Tomato, Cucumber and Feta Tartare, as refreshing as a Mediterranean summer breeze?
For the most adventurous, Smoked Trout with Green Apple combines raw and cooked in subtle fashion, while Calf's Feet Tartare brings this forgotten classic back into the spotlight with a sauce that pays homage to tradition.
The key to tartare lies in the impeccable quality of your ingredients, advice I repeat endlessly. Buy from a trusted fishmonger and butcher, prepare your tartares at the last moment, and let each ingredient shine. It's simple, it's pure, it's delicious.
