Land-sea raw-cooked

4/17/24, 8:30 AM

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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