Lamb tartar, El Xaï Korean style
An expertly prepared dish that takes you on a journey to Asia, that's the promise of El Xaï lamb tartare à la coréenne by Julien Hermida at his restaurant Le Mess.
Serves 4
Preparation time: 4 h
Cooking time : 10 min
Rest : 18 days
Tartare
- 320 g El Xaï Catalan lamb tenderloin
- 8 ml of a 50% blend of olive oil and sesame oil
- 160 g chopped kimchi
- 12 g chopped coriander
- 12 g chopped chives
- 40 g chopped shallots
- 8 bread croutons cooked in butter
- 80 g soy cream
- Fresh basil
- Golden sesame seeds
- Flower of salt
Garlic chips
- 4 garlic cloves
- Vegetable oil
Shallot chips
- 4 shallots
- Vegetable oil
Kimchi
- 1 kg salted cabbage
- 100 g chopped coriander
- 400 g chopped onions (4 onions)
- 350 g kimchi spice mix
Soy cream
- 100 g fresh soy cream
- 1 cl Kikkoman sauce
- 5 ml lemon juice
- 5 ml olive oil
- Salt, lemon and black pepper
1 - 18 days before, prepare the kimchi: cut the cabbage into 2 x 5 cm strips, season with 100 g salt (10%). Leave to stand for 2 h, then wash, drain and press.
- Mix the salted cabbage with the coriander, onions and spices. Squeeze to cover the cabbage with its water and can. Leave to ferment at room temperature, with the lid loose, for 3 days. Close the jar and place in the fridge. Wait 15 days before using for the first time.
2 - On the big day, prepare the garlic and shallot chips: using a Japanese mandolin, slice the garlic cloves and shallots into 1 to 2 mm-thick strips. Plunge them into a pan of cold water and bring to the boil. Drain and dry on a cloth. Place the chips in a pan of cold vegetable oil. Heat until golden-brown. Remove to kitchen paper.
3 - Prepare the soy cream: mix all the ingredients, adding the lemon juice last.
4 - Prepare the lamb tartar: dice the lamb fillet. Add the remaining ingredients, except the soy cream and croutons.
5 - Arrange: carefully place the mixture in the bowls. Add the croutons and a spoonful of soy cream on top.
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