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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
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)
by Camryn Rabideau | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...