Beet Tartare with Quick-Cured Egg

Ingredients per serving
Prepare Quick-Cured Eggs
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Garlic cloves, crushed 4.0 each
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Worcestershire sauce 45.0 ml
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Egg yolks 10.0 each
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Fish sauce 60.0 ml
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Honey 60.0 ml
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Tabasco 40.0 ml
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Oyster sauce 30.0 ml
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Maille Old Style Mustard 4 x 3.7 kg 23.0 ml
Prepare Beet Tartare
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Salt and pepper to taste
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Beets, roasted, peeled and small diced 1.2 kg
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Tabasco 10.0 ml
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Cornichons, finely chopped 72.0 g
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Capers, finely chopped 60.0 g
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Scallions, bunch, minced 25.0 g
Finish the Dish
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Shallots, small 5.0 each
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Olive oil, as needed
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Radishes 5.0 each
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Green asparagus, blanched 10.0 each
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Dill sprigs 4.0 g