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  • Recipe

Seafood Dog with Fermented Garlic Tartar Sauce, Pickled Carrots and Dill

Seafood Dog with Fermented Garlic Tartar Sauce, Pickled Carrots and Dill

Ingredients

  • 600 g
    Cod
  • 240 g
    Scallops, cleaned
  • 220 g
    Shrimp, peeled and deveined
  • 318 g
    Heavy Cream
  • 127 g
    Egg Whites
  • 19 g
    Salt
  • 6 g
    Garlic
  • 1 g
    Old Bay Seasoning
  • 1 Pinch
    Cayenne
  • 1 Pinch
    Ground Green Peppercorn
  • 106 g
    Butter, softened, plus extra for searing
  • Top-loading hot dog buns, toasted
  • Fermented Garlic Tartar, recipe follows
  • Pickled Carrots, your recipe
  • Dill and Tarragon, to garnish

Preparation

Combine seafood, cream, egg whites and seasonings in a robot coup until mixture emulsifies. Remove seafood and whip butter. Combine butter and seafood. Tightly wrap 3 ounces of the mixture in plastic wrap, shaped like a sausage and poach at 135°F for 12 to 15 minutes. Cool, unwrap and gently sear in butter.

Place seafood dog in bun and drizzle tartar sauce over the top. Garnish with carrots, dill and tarragon.

To make fermented garlic tartar sauce: Liberally salt 140 grams of small-diced cucumbers in a strainer suspended over a bowl; let sit for 15 minutes. Combine 8 yolks with 20 grams of Dijon mustard, 8 grams of kosher salt and 15 grams of garlic in a food processor. With motor running, add 700 grams of canola oil. Add 65 grams of rice wine vinegar and 150 grams of fermented garlic. Pulse to mix and add 50 grams of water, mixing until smooth. Rinse cucumbers and add to mixture with 20 grams of dill. Pulse a few times to combine. Correct seasonings, if needed.

Chef/Owner Andrew Brady / Dear Annie, Cambridge, Mass.