Master Chef Claude Godard is the third in a line of prestigious French Chefs. His cuisine is inspired by his grandfather Gaston Godard but with a modern twist. Chef Godard learned his trade early on, and he polished it at some of France’s best kitchens including Alain Dutournier, and Jean-Pierre Vigato. In 2003 he was inducted into the prestigious Maitres Cuisiniers de France.
Chef Claude Godard is always at his restaurant: Madison Bistro serving up the French dishes his clientele has grown to love.
350 gr Fillet of salmon
10 cl Heavy cream
1 bunch Chive
1 Sprig Dill
The fish and the oysters need to be extremely fresh because they will be eaten raw.
Preparing the ingredients
Place the oysters in a dish towel in your hand. Open the oysters with an oyster knife.
Empty the water in the shells into a bowl and remove the oyster from its shell into the oyster water. Scrape the meat in the top half of the oyster
and Place the oysters on a cutting board and chop with a chef’s knife.
Set aside in a bowl and refrigerate.
Make an incision near the tail of the salmon and run the blade of the knife between the skin and the flesh to remove the skin.
Cut the salmon into slices, into small cubes. Set aside in a bowl and refrigerate.
Preparing the vegetables
Peel the cucumber and chop into cubes: cut slices around the seeds, then cut into strips and finally into small cubes. Set aside in a bowl.
Brunoise cut vegetables
Chop the chives finely with a chef’s knife. Set aside in a bowl.
Cut the lemon in two. Squeeze it with a citrus press.
Add half the chives to a bowl, combine with the cream and stir with a spoon.
Season with salt and pepper and add half the lemon juice.
Combine the salmon, the oysters, the cucumbers and the rest of the chives and mix. Add salt and pepper then mix. Add the rest of the lemon
Place a circular pastry cutter onto a serving plate then fill with the tartare. Pack down with a spoon then remove the mold.
Make a trail of lemon cream on a plate and garnish with dill. Combine the balsamic vinegar and olive oil. Season the salad and serve on a
The best time to prepare this recipe is from October to February because of the Oyster’s season.
Madison Bistro is located at 238 Madison Avenue[mappress mapid=”41″]