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Sturgeon tartare with nori seaweed and salmon roe


For the sturgeon tartare

  • 100 g. fresh sturgeon
  • 10 g. nori seaweed
  • c / s of sesame seeds
  • Salmon roe

For the tartar dressing

  • 2 tablespoons of mirin
  • 2 tablespoons of rice vinegar
  • 4 tablespoons soy sauce
  • 2 tablespoons of bonito flakes (katsuobushi)
  • juice of ½ lemon
  • juice of ½ orange

For the dressing

  • Mode: steam
  • Temperature: 80º C
  • Time: 30 minutes
  • Humidity: 100%

First, mix the mirin and rice vinegar and bring it to a boil to evaporate the alcohol. Remove and let cool. Combine the resulting liquid cold with the other ingredients intended for the dressing. Place the entire mixture in a bag to be vacuum packed with iSensor in automatic mode.

Next, place the vacuum bag in the mychef combi oven and cook with 100% steam for 30 minutes at 80º C. Strain the sauce to remove the bonito flakes and add the juice of lemon. Vacuum pack for conservation. If discarded, serve it immediately.

Chop the sturgeon into cubes similar to each other of ½ cm and make a julienne half of the nori seaweed. Reserve. In a vacuum bag for conservation, place the cut sturgeon, nori seaweed, sesame and two tablespoons of the dressing. Pack 100% vacuum and let it macerate for approximately 20 minutes.


Plate the seasoned tartar accompanied by a few rectangles of nori seaweed and a pinch of salmon roe.