Dave Park’s Salmon Tartare
Awarded as one of Chicago Magazine’s 50 Best Dishes, this salmon tartare by Chef Dave Park is a firm favorite on Korean fine-dining hotspot Jeong’s menu.
Ingredients
- 250g Ora King or Loch Duarte salmon
- 40g shallot brunoise
- 30g yuza marmalade
- 55g white shoyu
- 30g yuza juice
- 1 lemon, zested
- 37g dwenjang
- 300g water
- 150g sake
- 70g yuza marmalade
- 140g creme fraiche
- 10g yuza juice
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