Wednesday, November 24, 2010
RECIPE: Oyster Tartare with Pancetta, Potato and Mango
Pancetta and Potato. Diced. Fried over a low heat (the pancetta should go soft, not crisp).
Mango. Fine dice.
Layer it so the sea is on the bottom (oyster), then the ground (pancetta and potato), then the tree (mango).
Serve in something which encourages the eater to get a bit of everything on the spoon at once. Salty/sweet is one contrast. But the unctuousness of the fat and the oyster being cut by the mango is another. The potato is really just to bulk the dish out.
Serving suggestion is the Chandon ZD. Ultra crisp sparkling wine that doesn't influence the very clear flavours of the dish. A clean Blanc de Blanc would also work, but anything else could distort the taste.