Veal tartare & whelks with caper flowers and wasabi mayonnaise
At Les 2A, Alban Gardien is at work on a simple tartare between land and sea based on veal, whelks, caper flowers and wasabi mayonnaise.
Serves 6
Preparation time: 30 min
- 360 g free-range veal knuckles
- 180 g cooked, shelled whelks
- 100 g caper flowers in vinegar
- 80 g gherkins
- 40 g fresh coriander
- olive oil
- Kalamansi vinegar
- 1 kohlrabi
- 1 ball sourdough bread
- 1 bunch radishes
- Salt and green pepper
Wasabi mayonnaise
- 1 egg yolk
- 25 cl sunflower oil
- 20 g mustard
- 10 g wasabi paste
- 2 cl white balsamic vinegar
1 - Prepare the radish bunch: cut off the radish leaves, leaving a small plume. Wash and save the leaves for dressing. Wash the radishes, taking care to remove all soil. Using a mandolin, slice them lengthwise and plunge them into an ice bath while you prepare the rest of the recipe.
2 - Prepare the wasabi mayonnaise: place the sourdough bread ball in the freezer while you prepare the mayonnaise. Whisk together the egg yolk, mustard and wasabi paste in a mixing bowl. Add the sunflower oil in a trickle, stirring vigorously to thicken the mayonnaise. Once the mayonnaise is ready, season with just a little salt, and add the white balsamic vinegar to remove the greasiness. Pipette and chill.
3 - Prepare the sourdough bread chips: remove the bread ball from the freezer and cut into 0.5 cm-thick slices. Lay the bread slices flat on a baking sheet lined with parchment paper and brush with olive oil. Cover with a sheet of parchment paper and a baking sheet. Bake for 10 min at 180°C (gas mark 6). Leave to cool and set aside.
4 - Prepare the veal and whelk tartare: cut the pieces of veal walnut into strips, then into very small cubes using a knife. Pour the meat into a bowl over ice. Dice the whelks and add to the veal.
- Set aside 12 caper flowers for the dressing, and cut the rest of the capers and gherkins into small cubes.
- Peel the kohlrabi, slice finely with a mandolin, then dice and add to the mixture.
- Finely chop the coriander and add to the tartar, along with the olive oil and kalamansi vinegar. Add salt and ground green pepper, and mix with tongs to avoid crushing the tartare. Set aside in a cool place.
5 - Presentation : using a circle, place the veal and whelk tartare at the bottom of the plate without packing it. Drizzle 4 dots of wasabi mayonnaise over the tartare. Halve the remaining caper flowers and scatter over the tartare. Drain the radish petals, mix with the radish leaves and season with olive oil and kalamansi vinegar. Place this mixture of radish petals and leaves harmoniously on the tartare, giving it volume. Finally, place the thin sourdough bread chips on the side of the tartar to add crunch.
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