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Gourmet Recipe from our Chef Cécile

FINE TARTAR WITH YOUNG LEEK AND AQUITAINE CAVIAR

Ingredients

  • A 12cm diameter puff pastry disc
  • Blanched leek 300gr
  • Aquitaine caviar 3gr
  • Potato 20gr
  • One egg yolk
  • Leek green 20gr
  • Salt and pepper
  • Olive oil
  • Vegetable stock


Recipe

Brown the puff pastry with egg yolk, square the top and bake at 200°C. Wash and cut one part of the blanched leek into julienne strips, and the other into 2cm high slices, salt them and bake them in a steamer in a perforated tray for about 12 minutes. Fry the julienne at 130°C, season while hot. Make a parmentier purée with the potato, leek green, olive oil and vegetable stock. Strain and pipette.

Place a dot of purée in the centre of the plate, put the disc on top and place the warmed leek slices on top, leaving a small edge of pastry around it. Shine the whole thing with olive oil, fleur de sel and pepper. Put a 3g piece of Aquitaine caviar on top and finish with the fried leek julienne.

Translated with www.DeepL.com/Translator (free version)

Enjoy your meal!