Almond tarator, cherry tomatoes, black radish pickles
Chef Thibault Monnerie takes on the recipe for tarator, a cold Bulgarian soup, using almonds, cherry tomatoes and black radish pickles.
This recipe from Thibault Monnerie, chef at Eskemm restaurant in Quimper, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their own establishments over the last 18 months, and have shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.
Serves 4
Preparation time: 20 min
Cooking time: 30 min
Marinade: 6 h
Ingredients for Thibault Monnerie's almond tarator
For the almond tarator
- 100 g almonds
- ½ tsp. salt
- 15 cl grapeseed oil
For the black radish pickles
- 1 black radish
- 25 cl white vinegar
- 125 g sugar
For the dressing
- 15 cherry tomatoes
- Olive oil
- Flower of salt
Steps for Thibault Monnerie's almond tarator
- Almond tarator: Place the almonds in cold water and bring to the boil. Then roast them in the oven at 180°C for 10-15 min (almonds should be well colored). Leave them to cool, then mix them with 7.5 cl of water to form a paste (save a few for garnishing). Then, while still blending, gently stir in the oil and salt.
- Black radish pickles: Peel and thinly slice the black radish. Bring the vinegar and sugar to the boil. Remove from heat and pour in 12.5 cl cold water. Leave the black radish slices to marinate for at least 6 h.
- To serve: Divide the tarator between the plates, place the cherry tomatoes cut in 2 on top, along with the black radish pickles. Add a drizzle of olive oil, a little fleur de sel and a few roasted almonds.
Has this recipe inspired you to discover Thibault Monnerie's cuisine? Read the Gault&Millau review of Eskemm.
This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.
