Carrot Tartare

Buttermilk jelly:

• 140 grams buttermilk
• 60 grams crème fraîche 38%
• 3 grams salt
• 10 grams vegetal
• 1 lemon zest

Carrot tartare:

• 700 grams baby carrots
• 10 grams chives (finely chopped)
• 80 grams shallot (finely diced)
• 30 grams Savora mustard
• 20 grams egg yolk
• 10 grams salt
• 10 grams Tabasco
• 5 grams
• Algae Powder Emerald

Pickled radish:

• Radish
• 300 grams vinegar
• 100 grams sugar

Other:

• Zorri Cress
• Salty Fingers
• Moai Caviar
• Asparagus
• Oyster Leaves
• Jasmine Blossom gel

Buttermilk jelly:

• Combine all ingredients in a thermoblender.
• Heat this mixture to a minimum of 100 degrees.
• Quickly strain it through a fine sieve (to prevent the vegetal from setting).
• Pour it into half-sphere molds.
• Allow it to set at room temperature.

Asparagus:

• Peel the asparagus and place them in a vacuum bag with a drizzle of smoked olive oil and a pinch of salt.
• Vacuum-seal it tightly and steam it at 100 degrees for about 10 minutes (depending on the thickness).
• Once cooked, cool it down in an ice water bath.
• Then, separate the tips from the stalks and set them aside.

Carrot tartare:

• Put the finely diced shallots in a pan and cover them with olive oil.
• Sauté them until the shallots become translucent and glossy.
• Be careful to stir regularly to prevent burning.
• Wash the baby carrots and wrap them in aluminum foil.
• Roast them in the oven at 180 degrees until they are tender.
• Once the carrots are cooked, let them cool outside of the foil.
• Then, pass them through a coarse plate of a meat grinder.
• Now, mix the carrot tartare with all the remaining ingredients.

Pickled radish:

• In a pan, cook vinegar and sugar together until the sugar is dissolved.
• Slice the radish using a Japanese vegetable slicer, then cut the long radish slices into thin, long strips with a knife.
• Place these strips in the slightly cooled sweet and sour liquid.

Assembly:

• Cut out the carrot tartare using a 70 mm ring mold.
• Slice the Oyster Leaves into chiffonade and cover the tartare with them.
• Remove the buttermilk jelly from the mold and place it in the center of the tartare.
• Arrange the smoked asparagus in a triangle around the jelly.
• Add 3 dollops of Jasmine Blossom gel, then drape the sweet and sour radish over the entire dish.
• Place Salty Fingers in between.
• Lastly, garnish the dish with Zorri Cress.
• Place the leaves one by one in an overlapping manner, fully covering the dish.

Recipe: Stan van Lieshout - Restaurant The Lemontree  
Magazine: BCBG Magazine
Photography​: LVFfood