Recipe for Beetroot tartare with fake egg yolk and sourdough crackers
Not only is a vegetarian tartare a real treat and a refreshing dish in summer, it is also part of the current trend to consume more vegetables.I'll show you a recipe for a beetroot tartare with a false egg yolk. You can find out what this interesting component from the molecular kitchen is all about below.You will also find another recipe if you like to bake with sourdough at home and don't know what to do with your excess sourdough. Delicious sourdough crackers, of course!
silicone mat or baking paper (for sourdough crackers)
molecular spoon (for molecular sphere)
Hemisphere silicone mold (2 cm depth / approx. The size of an egg yolk) (for molecular sphere)
Squeeze bottle with screw cap (to plate the Parmesan cream in dots)
Ingredients
Tatar von der roten Bete
120gbeetrootcooked and peeled (approx. 2 large beetroot)
10gshallots1 shallot
10gcapersabout 1 tbsp
5gDijon mustardabout 1 tsp
10golive oilabout 1 tbsp
10gwhite wine vinegarabout 1 tbsp
20gcreme fraiche or sour creamabout 2 tbsp
1pinchsalt
pinchfreshly ground black pepper
pinchcayenne pepper
Pickled beetroot, yellow beetroot, shallots
1beetrootraw
1yellow beetrootraw
2shallots
240grice wine vinegarotherwise other vinegar such as apple or white wine
60ghoney
90gwater
1pinchsalt
Parmesan Creme
200gmilk
150gParmesan cheese
10gcorn starch
1pinchsalt
pinchfreshly ground black pepper
pinchground nutmeg
Sourdough crackers
200gsourdough "discard"
20golive oil
1pinchsalt
pinchfreshly ground black pepper
pinchdried oregano
Molecular orange sphere (approx. 8 spheres)
250gfresh pressed orange juice
0,5gsalt
1gxanthan gum
5gcalcium lactate
1lstill mineralwateror chlorine-free tap water
5galginate
Others
cashews
orange blossomor other edible flowers
Mint leavesor cress
Instructions
Molecular orange sphere (prepare the day before)
Squeeze out 250g orange juice and filter through a fine sieve so that it does not contain any pulp.
Add 5g calcium lactate, 1g xanthan gum and 0.5g salt.
Blend for a few minutes until the calcium lactate and xanthan gum are well dissolved and mixed in the liquid. (The liquid thickens slightly and should not have any lumps).
Fill the mixture into the hemisphere silicone molds and place in the freezer overnight.
For the alginate bath, mix 1l of water with 5g of alginate and mix until no more powder can be seen and the water thickens and becomes cloudy. Cover and store in the refrigerator overnight so that the air bubbles disappear from the liquid and the mixture becomes clear again.
Molecular Orange Sphere (The Next Day)
Prepare the alginate bath, two bowls of water and the molecular spoon.
Remove the hemispherical orange spheres from the silicone molds and put them directly into the alginate bath (only add 3 at a time to have better control). Leave the hemispheres in the angina bath for about a minute and keep moving them during this time.
After about a minute, lift the hemispheres out of the alginate bath with the molecular spoon and add them to the first bowl of water to stop the gelling process and wash off excess alginate. Carefully move the spheres with the molecular spoon.
Then add the sphere with the molecular spoon to the second bowl of water to store them. The orange spheres can be kept in the water in the refrigerator for a few days.
Pickled beetroot, yellow beetroot, shallots: (preferably the day before to develop more flavor)
Mix the rice wine vinegar with the honey, the water and the salt and bring to the boil.
Cut the raw beetroot and the yellow beetroot into thin slices with a potato peeler, a mandolin or a knife. Cut the piece that is left over into fillets or small pieces to use everything.
Halve the shallots and remove the individual leaves.
Divide the pickle liquid. Place the yellow beetroot in one half and the beetroot and shallot leaves in the other half.
Beetroot tartare
Cut the cooked beetroot into small cubes (about 5mm)
Cut the shallot into fine brunoise and finely chop the capers.
Mix all the ingredients for the tartare in a bowl and season again as required.
Parmesan cream
Mix the milk with the cornstarch and the spices and bring to the boil in a small saucepan.
Meanwhile, cut the parmesan into small pieces.
When the milk starts to boil, simmer for about 2 minutes to reduce the cornstarch and stir constantly so that nothing sticks to the bottom of the pot.
Remove the mixture from the heat source and stir in the parmesan. Mix with a hand blender to a homogeneous cream.
Allow to cool (with a cling film in contact with the surface so that no skin forms on the cream)
If lumps have formed, mix again and, if necessary, pass through a fine sieve.
When the parmesan cream has cooled down completely, pour it into the squeeze bottle. If you don't want to make dots with it, just keep it in a small bowl and spread it on the plate when serving.
Sourdough crackers
If you bake with sourdough at home, there is always a bit of sourdough left over. You can keep this “discard” in a mason jar in the refrigerator instead of throwing it away.
Preheat the oven to 160 °C.
Mix the sourdough "discard" in a bowl with the olive oil.
Spread this mixture thinly with a spatula on a silicone mat (if you don't have one, you can also use baking paper).
Sprinkle with salt, freshly ground black pepper and dried oregano.
Bake in the oven at 160 °C for about 25 minutes on the middle rack until it turns golden brown.