Smoked carrot tartare with egg yolk laid in honey, shallot pickled in apple vinegar with vinegar gel, Salt-conscious three-course menu 2024

[Yield: 1400 grams | 70 grams per person]

• 2.5 kg. winter carrots
• 250 ml. extra virgin olive oil
• 150 g shallot, chopped

Ingredients hot honey

[Yield: 500 g]

• 500 g honey
• 3 tbsp chilli flakes
• 1 red pepper, finely chopped
• 1 tbsp smoked paprika
• 1 tbsp apple cider vinegar

Ingredients in hot honey pickled egg yolk

[Yield: 5 pieces | 0.5 piece per person]

• 5 fresh egg yolks
• 300 ml hot honey

Ingredients in apple cider vinegar pickled shallot

[Yield: 500 grams | 20 grams per person]

• 250 grams cider vinegar, Tromp & Rueb
• 250 grams of white wine
• 100 grams cane sugar
• 0.4 grams of saffron threads
• 1 bay leaf
• 500 grams shallot, cut into rings

Vinegar gel ingredients

[Yield: 600 grams | 10 grams per person]

• 250 ml apple vinegar, Tromp & Rueb
• 250 ml water
• 110 g sugar
• 6 g agar agar
• 3 g citras

Other ingredients

• Algae Powder Gold, Koppert Cress
• Scarlet Cress, Koppert Cress

Method carrot tartare

1. Peel the winter carrots and place them on oven grids.
2. Slide them into a preheated 130°C oven for 1.5 to 2 hours, until tender.
3. Now dry them for 3 hours in the oven or dehydrator at 60 to 70°C.
4. Then chill the winter carrots back in the refrigerator.
5. Then cold smoke the winter carrots for 5 to 10 minutes with oak smoke dust.
6. Vacume the smoked turnips with the olive oil and freeze.
7. Defrost and freeze again. Repeat 3 times.
8. Thaw and cut into tartare.

Method hot honey

1. Bring the honey with all ingredients except the apple cider vinegar to a boil together.
2. Leave off the heat for two minutes.
3. Then stir in the apple cider vinegar and leave to cool gently.
4. Let rest for at least 24 hours.

Method in hot honey pickled egg yolk

1. Carefully separate the 5 egg yolks, making sure they remain intact.
2. Pour the hot honey into a deep dish and place the egg yolks in it, making sure they are completely covered with honey.
3. Cover and refrigerate for 3-5 days.

Method in cider vinegar pickled shallot

1. Bring the cider vinegar, white wine, sugar, saffron and bay leaf together to the boil and make sure the sugar dissolves.
2. Remove from the heat and add the shallot rings and leave to cool on the workbench.
3. Keep for at least 48 hours before serving for the perfect flavour.

Method vinegar gel

1. Mix 250ml of vinegar and 250ml of water in a saucepan.
2. Add the sugar to soften the sourness, and stir well.
3. Add 2 g of agar-agar powder to the mixture and stir until completely dissolved.
4. Bring the mixture to a boil over medium-high heat, while stirring. Simmer gently for 2 minutes while continuing to stir.
5. Pour the hot mixture into a flat dish or baking pan and let it cool to
6. room temperature.
7. Place the mixture in the fridge and let it set completely for about 1-2 hours.
8. Remove the gel from the fridge and cut into cubes
9. Blend the cubes into a gel.

Total amount of salt: 0.16 grams per person

Link to dish

Recipe: Gastronomixs