Beetroot tartare

Course Entree, Vegetarian
Cuisine Frans
Servings 4 pax

Ingredients
  

Tartare

  • 400 g Bieten Cooked, preferably smoked
  • 40 g Bosui Finely chopped
  • 40 g Augurken Fine brunoise
  • 40 g Kappertjes Finely chopped
  • 10 g Mosterd 3 kinds
  • 50 g Tomatenketchup
  • 2 pcs Egg yolk
  • To the taste Worcestersaus
  • To the taste Tabasco
  • To the taste Peterselie
  • To the taste Fleur de sel
  • To the taste Peper black, stoned and chopped
  • To the taste Peper Espelete

Beetroot carpaccio

  • 40 g Beetroot carpaccio
  • 10 cl Olijfolie
  • 5 cl Citroensap
  • 0,5 pcs Lemon zestes

Garnish

  • 8 pcs Radijs White, Thin slices
  • 0,25 pcs Radijs Black, Thin slices
  • 50 g Green herbs mixture
  • Naar smaak Vinaigrette
  • 20 slices Parmesan cheese
  • 50 g Parmesan cheese grated

Finish

  • 4 branch Peterselie
  • 4 branch Bieslook
  • To the taste Fleur de sel
  • To the taste Peper black

Egg yolk

  • 2 dl Room
  • 1 pinch Cumin
  • 1 pinch Kaneel
  • 1 pinch cloves powder
  • 1 pinch Sechuan pepper
  • 4 slices wortelen blanched
  • 4 drops Olijfolie

Instructions
 

Tartare

  • Finely chop the beets with a chef's knife. Mix with the egg yolks and other ingredients.

Beetroot Carpaccio

  • Cut the beet into thin transparent slices with the mandolin. Place the slices in the marinade to cook in acid.

Garnish

  • Cut the radishes into thin slices. Peel the black radish and cut into thin slices. Role in the form of a rose. Marinate them just before serving with the marinade. Plan slices of the Parmesan cheese. Grate the Parmesan cheese. Turn the oven to 150ºC and sprinkle the cheese on a gel pad. Let it melt and remove from the oven when it starts to turn light brown. Put away until it has cooled down and then lay over a shape, for example a rolling pin, to harden.

Finish

  • Mix the green herbs with the vinaigrette and place on the plates. Continue with the crunchy parmesan waffles, slice of parmesan cheese and herbs. Sprinkle with salt and pepper.

Egg yolk

  • Beat the whipped cream until it no longer runs out. Mix during the beating with the spices.
  • On the tartare, place a dot with whipped cream. Place a slice of carrot on top of it and press it down, so that an edge of cream is created. Drop a drop of olive oil on the carrot so that it is completely covered.
  • Stick the thin slices of radish around the tartare.
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