Steemit Iron Chef 2017 #09 : Green Plantain Rösti with Tuna Tartare, Avocado and Chili Oil
This dish was inspired by the first plantain I ever ate while in the Caribbean. I liked this one dish of fried plantain chips served with ceviche so much that I ordered it everyday. When thinking about this week's dish I wanted to use the plantain in a new way. I realized that green plantains are quite starchy and bland and would work perfectly as a rösti. For the seafood element I went with "meaty" tuna and I made a tartare. The sliced avocado and the spicy avocado cream adds creaminess and heat, and helps to pull the dish together. I also added chili oil to the plate for an extra dose of heat.
The Rösti
All you do to make the rösti is peel the plantain. Put it through one of those spiral cutting machines. Season the plantain strands with salt and then fry the plantain in a ring mold. After It is browned on one side you flip it over and put it into the oven for 20 minutes. That is it. Really simple.
I could not find my plain ring molds so I had to use this fluted cutter, upside down. Whatever works!
The starchiness of the plantain works so well in holding the rösti together. The finished rösti came out crispy all the way through and shattered nicely when you cut into them.
The Tartare
Cut the tuna into small dice and then season it with salt, lime, shallot and olive oil. Don't add the salt or lime until you are serving it. The salt will draw out moisture and the lime will denature the tuna proteins and make it look cooked.
The Avocado
- Thinly slice some avocado and season with salt and lime juice.
- Puree some avocado with jalapeño, lime juice, cilantro and salt.
Thank you for reading my post today.
Steve
Yumm! Just had dinner but now I'm hungry again. The creaminess of the avocado and the crispiness of the plantain go together well to pair with the tuna. Love the chili oil finish! It just makes the already-delicious meal even better!
Thanks! The textures and flavors did work really well together. I was shocked how good the rösti was with plantain. It did not have that soft starchy interior like you sometimes get with potatoes.
So yummy looking -- and I bet it tasted great!! upvoted and resteemed
#thealliance
It was very tasty. Thanks for your comment and upvote and esteem! I appreciate it!
Lol! I also ate my first plantain in the Caribean... so strange we don't have them here in Cambodia.... anyway. This looks so good. Good luck in the challenge my friend ;)
Cambodia was the first place (and only place) that I ate turtle eggs. I love all foods, but they were a little "swampy"! I was at my friend's house and he was so happy to have found them and serve them. Good luck to you too. I just read your banana sushi post! Very creative!
Thanks Steve. Never heard about the turtle eggs here. But they love the eggs with the duck embryo...
This looks so good and tasty
And that said I am not generally a fan on plantain but I would try this
They are great fried and crunchy with some salt. I'm not a big fan of plantain when they are mashed. Thanks for your comment.
Have a great weekend
You too
Thanks :)
Your dish had me at Tuna Tatare ... I love that NomNom... I love the rosti and avocado too ... awesome dish and I would love to dig in ....It is difficult to come by plantain here in Denmark ... I used to cook with it a lot when I lived in Spain there I could get them everywhere ...
Thanks for the super nice complement. Sometimes I like not being able to get certain ingredients. Then when I travel I really enjoy them even more.
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STOPI've never thought to combine tuna with plantain, sounds like a delicious collaboration :-)
It's really more about the crunchy plantain with the soft raw tuna. Because the plantain doesn't have a lot of flavor. Thanks for stopping by today.
Wow, this looks good. Makes me want to try making it myself. XD
You should make it. Thanks for your comment!
Great idea doing the rosti with the plantain chef! This is beautiful!
Fresh tuna tartare made last minute like that is just sooo yummy!
Love it!
Thank you Chef!