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Bison tartare with sesame dusted lotus root chip and lemongrass oil

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6 Medium
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Ingredients (3)

  • 3 oz bison
  • scallion, champagne mustard
  • lemongrass oil, shiso, lotus root, deep fry oil, sesame dust

3 oz bison tenderloin – cut into little cubes
2 tbsp champagne mustard (if you don’t have any make some by adding some champagne jelly or actual champagne to dijon)
s/p to taste
1/3 of a tiny diced scallion

mix and set aside

toast and grind sesame seeds – add some maldon salt to taste
set aside

Use a mandolin on ‘1’ to slice lotus root – deep fry to crisp
toss the crispy lotus in the sesame dust from above

form tartare into a medallion, top with lotus chip
circle the medallion with some lemongrass oil (you can make it if you can’t find it)
top with some japanese basil or shiso (prefer the shiso by far)



  1. 1Read above – i have no patiece for these fields!
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