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Avocado tartare with sorrel and rice sorbet

2 servings

25 minutes

From the chef of the Beluga restaurant Anton Kovalkov.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
643.1
kcal
7.2g
grams
50.5g
grams
45.2g
grams
Ingredients
2servings
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:
    1. Avocado pulp250 g
    2. Lemon juice2 teaspoons
    3. Maple syrup40 ml
    4. 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:
    1. Sorrel70 g
    2. Quinoa50 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:
    1. Sorrel70 g
    2. Apple juice50 ml
    3. Grated horseradish10 g
    4. Crushed ice20 g
    5. Olive oil60 ml
  • 4

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

    Required ingredients:
    1. Pomegranate seeds20 g

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