Tartelette with carrot tartare, cauliflower, sea buckthorn
Experience a symphony of textures and flavors with this plant-forward fine dining appetizer. This recipe pairs the earthy sweetness of finely diced carrots with a silky cauliflower mousse and the sharp, tropical acidity of sea buckthorn berries.
Prep
40m
Cook
20m
Serves
4
1 Ingredients
| Qty | Ingredient |
|---|---|
| 8 pieces 8 pieces | Savory shortcrust tartelette shells |
| 3 large 300 g | Large carrots, peeled |
| 2 cups 250 g | Cauliflower florets |
| 0.5 cup 120 ml | Heavy cream |
| 0.25 cup 60 ml | Sea buckthorn juice (unsweetened) |
| 0.25 tsp 1 g | Agar-agar |
| 1 small 20 g | Shallot, finely minced |
| 1 tsp 5 g | Capers, rinsed and chopped |
| 0.5 tsp 2.5 g | Dijon mustard |
| 1 tbsp 15 ml | Extra virgin olive oil |
| 1 handful 5 g | Micro-cilantro or wood sorrel |
2 Method
Step 1. Prepare the Sea Buckthorn Gel: In a small saucepan, bring the sea buckthorn juice and agar-agar to a boil. Simmer for 1 minute while whisking. Pour into a shallow container and refrigerate until completely set. Once firm, blend the mixture until a smooth, pipeable gel forms. Transfer to a squeeze bottle.
Step 2. Create the Cauliflower Cream: Steam or boil the cauliflower florets until very tender. Drain thoroughly and blend with heavy cream and a pinch of salt until perfectly smooth. Pass through a fine-mesh sieve for a professional texture. Keep warm or at room temperature in a piping bag.
Step 3. Prepare the Carrot Tartare: Finely dice the carrots into very small cubes (brunoise, approximately 2mm). Blanch the carrot cubes in boiling salted water for 60 seconds, then immediately shock in ice water to maintain color and a slight crunch. Drain and pat dry.
Step 4. Season the Tartare: In a bowl, combine the blanched carrots, minced shallot, chopped capers, Dijon mustard, and olive oil. Season with salt and pepper to taste.
Step 5. Assembly: Pipe a generous layer of cauliflower cream into the bottom of each tartelette shell. Top with a neat mound of the carrot tartare.
Step 6. Final Garnish: Apply several small dots of the sea buckthorn gel over the tartare. Garnish with micro-greens or wood sorrel and serve immediately.
💡 Chef's Tips
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To ensure the tartare stays crisp, don't over-blanch the carrots; they should have a 'snap' like traditional steak tartare.
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If you cannot find sea buckthorn juice, a reduction of passion fruit or sea buckthorn jam thinned with lemon juice can work as a substitute.
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Pass the cauliflower puree through a chinois or fine sieve to get that ultra-luxurious mouthfeel.
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Fill the tartelettes just before serving to prevent the pastry from becoming soggy.
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