Avocado tartare with sorrel and rice sorbet

2 servings

25 minutes

From the chef of the Beluga restaurant Anton Kovalkov.

Energy value per serving

• Calories: 643.1
• Proteins: 7.2g
• Fats: 50.5g
• Carbohydrates: 45.2g

Ingredients

• Avocado pulp: 250 g
• Pomegranate seeds: 20 g
• Mint: 4 sprig
• Maple syrup: 40 ml
• Sorrel: 70 g
• Quinoa: 50 g
• Olive oil: 60 ml
• Lemon juice: 2 tsp
• Grated horseradish: 10 g
• Apple juice: 50 ml
• Crushed ice: 20 g
• Salt: to taste

Cooking steps

1. Cut the avocado into 1 cm cubes and place them in a bowl. Add a tablespoon of lemon juice, maple syrup, and a little salt.

   Required ingredients:

   • Avocado pulp: 250 g
   • Lemon juice: 2 teaspoons
   • Maple syrup: 40 ml
   • Salt:  to taste

2. Cut the stems of the sorrel from the leaves. Finely chop three to four stems and add them to the avocado. Also add boiled quinoa.

   Required ingredients:

   • Sorrel: 70 g
   • Quinoa: 50 g

3. Place the sorrel leaves in a blender, add apple juice, horseradish, ice, the remaining olive oil and blend until a sauce consistency is achieved. If the sauce is too thick, add a little more oil.

   Required ingredients:

   • Sorrel: 70 g
   • Apple juice: 50 ml
   • Grated horseradish: 10 g
   • Crushed ice: 20 g
   • Olive oil: 60 ml

4. Dress with the resulting sauce, sprinkle with pomegranate seeds, and serve immediately while the ice is still intact.

   Required ingredients:

   • Pomegranate seeds: 20 g