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.