Prepare the Quick-Cured Eggs

  • Fish sauce 60 ml
  • Honey 60 ml
  • Tabasco 30 ml
  • Worcestershire sauce 45 ml
  • Garlic cloves, crushed 4 each
  • Oyster sauce 60 ml
  • Ground mustard 1.5 Tbsp
  • Egg yolks 10 each

Prepare Beet Tartare

Finish the Dish

  1. Prepare the Quick-Cured Eggs

    • Mix the ingredients for the marinade and pour into a wide, shallow tray (this stops the yolks from touching each other and opening).
    • Gently place the yolks in the marinade. Cover and marinate in the refrigerator for 12-14 hours.

  2. Prepare Beet Tartare

    • Combine beets tartare ingredients and toss gently to combine. Season to taste and hold refrigerated.
  3. Finish the Dish

    • Half the shallots lengthwise, brush with oil and place cut side down in a skillet. Sear until beginning to caramelize. Slice the radish and cut the asparagus diagonally into little pieces.
    • Use a round cutter to form the beet tartares. Place an egg yolk in the middle. Garnish brûléed shallots, radishes, asparagus and dill tops. Finish with dots of mayonnaise.


Create account

Your benefits

  • Over 1 million chefs already getting inspired by UFS
  • Access to authentic videos and articles, by chefs around the world.