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Land-sea raw-cooked
For his land-sea recipe, chef Yoan Delorme chose to combine marinated sardines, beef tartare and citrus fruit. All topped with a chard leaf.
This recipe by Yoan Delorme, chef at Le Chamarlenc restaurant in Le Puy-en-Velay, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.
- Serves 4
- Preparation time: 50 min
- Cooking time: 10 h 20
Ingredients for raw-cooked terre-mer
- 4 Mediterranean sardines
- 100 g beef tenderloin (ideally fin gras du Mézenc)
- Mustard seeds
- Beef garum (or soy sauce)
- 4 Swiss chard greens
- 1 grapefruit
- 1 orange
- 1 lime
- olive oil
- Vinegar
- Flower of salt
- Peppe r
For the salsa verde sauce
- 50 g coriander
- 50 g parsley
- 5 gherkins
- 2 tbsp. capers
- olive oil
- Balsamic vinegar
- Fresh citrus juice
For the cooked cream
- 250 g cream
- 7 cl lemon juice
- 15 g sugar
For the fish and citrus sauce
- 20 cl fish stock
- Swiss chard chlorophyll
- Kumquat
- Reduced citrus juice
Steps for the raw-cooked terre-mer
- Cooked cream: boil the cream with the lemon juice, place on a baking sheet and bake at 80°C for 10 hrs. Blend to obtain a thick, smooth texture.
- Marinated sardines: lift sardine fillets, marinate in an equal quantity of salt and sugar for 10 minutes, rinse in clean water, drain and dry.
- Salsa verde sauce: blend all ingredients in a blender for 5 min, until smooth.
- Marinate the sardines, flesh side down, in the sauce. Burn the sardines skin-side down with a blowtorch.
- Mustard seed pickles: dip mustard seeds in heated vinegar and leave to cool.
- Beef tartare: pare the tenderloin and cut into small cubes. Season with mustard seed pickles, beef garum and pepper.
- Chard: blanch the chard leaves in boiling salted water for 10 seconds, then plunge them directly into iced water to fix the color. Drain and dry. Blend some of the leaves and strain through a fine sieve to obtain chard chlorophyll. Place the rest on a baking sheet and season with olive oil, fleur de sel and pepper.
- Fish sauce: mix the fish stock with the chard chlorophyll, kumquat and much-reduced citrus juice (obtained by squeezing the citrus fruits and reduced over low heat). Strain to obtain a very clear sauce.
- To serve: place a few citrus cubes, a spoonful of beef tartar and the marinated sardines on the bottom of a plate. Add a few dots of crème cuite and salsa verde sauce, and top with a chard leaf. At the last moment, pour on the fish sauce.
Forfurther information
- Le Chamarlenc, 19 rue Raphaël, 43000 Le Puy-en-Velay
- 13/20 in the Livre des 109
- Read Gault&Millau's review of Le Chamarlenc
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