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Sturgeon tartar with nori seaweed and salmon roe

Sturgeon tartar with nori seaweed and salmon roe - mychef

Ingredients (2 serves)

For sturgeon tartar

  • 100 g. fresh sturgeon
  • 10 g. nori seaweed
  • c/s of sesame seeds
  • Salmon roes

For the tartar dressing

  • 2 tablespoons mirin
  • 2 tablespoons rice vinegar
  • 4 tablespoons soy sauce
  • 2 tablespoons katsuobushi
  • ½  lemon juice
  • ½  orange juice

Cooking settings

For the dressing

  • Mode: steam
  • Temperature: 80º C
  • Time: 30 minutes
  • Humidity: 100%


First, mix the mirin and rice vinegar and bring to a boil to evaporate the alcohol. Remove and let cool. Combine the resulting cold liquid with the other ingredients intended for dressing. Introduce the whole mixture into a bag for vacuum packaging with iSensor in automatic mode. 

Then place the vacuum bag in the mychef combi oven and cook with 100% steam for 30 minutes at 80º C. Strain the sauce to remove the katsuobushi and add the lemon juice. Vacuum pack for preservation. In case of discarding, serve it immediately.

Chop the sturgeon in similar cubes of ½ cm and make a half julienne of the nori seaweed. Reserve it. Place the cut sturgeon, nori seaweed, sesame and two spoonfuls of dressing in a vacuum bag for preservation. Pack at 100% vacuum and leave it to macerate for approximately 20 minutes.


Plate the seasoned tartar with rectangles of nori seaweed and a pinch of salmon roe.

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