4
Veal tartare
> 60 minutes
veal loin
***
prepare fresh
Culinaire Saisonnier
Preparation
Cut the veal into medium-fine tartare, halve the chicory, remove the cores and cut into fine brunoise. Mix 2 parts veal to 1 part chicory and season to taste with codium oil, salt and pepper. Mix the salt with the sugar and sprinkle a layer into a roasting tin. Place the scallops in the tin and sprinkle with the rest of the salt-sugar mixture. Let brine for 3 hours.
Blend the codium with the vermouth, lemon juice and white pepper and coarsely chop the herbs. Add the pickled scallops to this mixture and mix in the coarsely chopped herbs. Cover and let marinate for 24 hours.
Remove the scallops from the marinade, put the marinade in a blender to liquidise and then vacuum seal the scallops with the marinade. For the fermented chicory, finely chop the chicory and mix with the salt. After 30 minutes, press the chicory into a jar. Fill the jar with water and let ferment at room temperature for 5 days.
Blend in the blender and set aside in the refrigerator. For the jus, put part 1 in a large saucepan and reduce to 300 g. Add part 2, bring to a boil again and reduce to 700 g. Add part 3, bring to a boil and then blend in the blender with part 4. Pour the mixture through a fine sieve and season to taste. Peel the celeriac, slice at setting 2.25 and cut out rounds with cutter 3. Bring the marinade to a boil and add the celeriac slices. Bring to a boil again and then set aside in the refrigerator.
For the cream, peel, slice and cook the celeriac in cooking bags. Blend with the sour cream in the blender until smooth and then add the xanthan gum to thicken. Vacuum seal the mustard seeds with the white wine vinegar and set aside for at least 1 month.
For the oil, blend the ingredients at 80°C (176°F) for 8 minutes. Arrange all the elements on a plate.
Ingredients:
- scallops
- blanched Brussels sprout shells
- grape slices
- grated Brazil nut
- fresh codium
For the veal tartare:
- 1 piece of veal loin
- chicory
- codium oil
- salt
- pepper
For the scallop gravlad lachs:
- 60 g fine sea salt
- 40 g sugar
- 150 g white vermouth
- 25 g lemon juice
- 20 g lemon balm
- 20 g chervil
- 15 g celery
- 15 g dill
- 75 g fresh codium
- 2.5 g ground white pepper
- 7.5 g lemon peel
For the fermented chicory:
- 500 g chicory
- 250 g water
- 15 g salt
For the fermented chicory jus (part 1):
- 500 g white vermouth
- 30 g shallot rings
- cut in half
- 5 g chervil
- 3 g celery
- 2 g dill
- 3 g whole white peppercorns
For the fermented chicory jus (part 2):
- 500 g fermented chicory
For the fermented chicory jus (part 3):
- 60 g sour cream
- 200 g single cream
- 35 g lemon juice
For the fermented chicory jus (part 4):
- 200 g sliced fresh chicory
- zest of 1/4 lemon
For the marinated celeriac:
- 500 g white vermouth
- 5 g salt
- 50 g sugar
- 5 g celery
- 7.5 g lemon balm
- 2 g dill
- 10 g codium
- 50 g apple cider vinegar
- celeriac
For the celeriac sour cream:
- 750 g celeriac
- 500 g sour cream
- xanthan gum
For the marinated mustard seeds:
- 400 g white wine vinegar
- 250 g mustard seeds
For the codium oil:
- 350 g codium
- 800 g sunflower/rapeseed oil
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