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Beet Tartare with Quick-Cured Egg

Beet Tartare with Quick-Cured Egg – - Recipe

A twist on a traditional classic, this plant based dish highlights the natural sweetness of beets with an umami flavored egg yolk.

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Ingredients per serving

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Prepare Quick-Cured Eggs

  • Garlic cloves, crushed 4.0 each
  • Worcestershire sauce 45.0 ml
  • Egg yolks 10.0 each
  • Fish sauce 60.0 ml
  • Honey 60.0 ml
  • Tabasco 40.0 ml
  • Oyster sauce 30.0 ml
  • Maille Old Style Mustard 4 x 3.7 kg 23.0 ml

Prepare Beet Tartare

Finish the Dish

A twist on a traditional classic, this plant based dish highlights the natural sweetness of beets with an umami flavored egg yolk.

...

Preparation

  1. Prepare 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 beets tartares. Place an egg yolk in the middle. Garnish with chopped cornichons, capers, shallots and brûléed shallots, salad leaves and dill tops.
    • Finish with dots of mayonnaise.
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