Veal tartar, artichokes with sherry vinegar & hazelnuts
At Mano, Maximilien Kuzniar explores veal tartare in an atypical recipe. He combines it with artichokes in sherry vinegar, hazelnuts and a few samphire.
Serves 4
Preparation time: 40 min
Cooking time: 35 min
Rest : 12 hours
- 375 g quasi-veal, cut into 0.5 cm cubes
- 100 g Piedmont hazelnuts, chopped
Sherry gel
- 15 cl sherry vinegar
- 4.5 g agar-agar
Vinaigrette for veal
- 2 soft-boiled eggs
- 1 egg yolk
- 2.5 cl sherry vinegar
- 36 cl hazelnut oil
- 10 cl water
- salt and pepper
Artichoke purée
- 3 camus artichokes
- 1 lemon (juice)
- Salt
Artichoke in brine
- 1 Camus artichoke
- 45 cl water
- 14 g salt
Salicornia
- 30 g samphire
- Salt
1 - Prepare the sherry gel: boil the vinegar. Add the agar-agar. Continue boiling for a further min. It's very important to keep it cold overnight. Blend the solid preparation, which will become liquid. Place in a pastry bag and set aside.
2 - Prepare the dressing for the veal: blend all the ingredients except the hazelnut oil. Once a smooth texture has been obtained, blend the hazelnut oil vinaigrette. Season if necessary. Set aside.
3 - Prepare the artichoke pur&e acute;e: collect the artichoke hearts or buy frozen ones. Cook them in a pan of boiling water with the lemon juice and salt until the artichokes are melting, then blend them. Strain the purée through a sieve until smooth. Season and leave to cool, then place in a pastry bag.
4 - Prepare the artichoke in brine: bring the water and salt to the boil. Turn the artichoke over. Using a mandolin, slice the heart into strips no thicker than 1 mm. Pour the boiling salted water over them. Set aside.
5 - Prepare the salicornia: blanch for 1 min in salted water. Cool in cold water to stop cooking.
6 - Presentation: toss the veal with the hazelnut vinaigrette and season with salt and pepper. Use a 10 cm cutter to dress the tartare. Dot with purée and sherry gel. Add crushed hazelnuts for crunch. Place the slices of artichoke in brine and the samphire.
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