Carpaccio of colored tomatoes
1 serving
25 minutes
An appetizer from Vladimir Mukhin, the chef of White Rabbit, seems quite simple - there is no special culinary work in slicing green, red and pink tomatoes and beautifully laying them out on a plate . But the harmonious sauce, mixed from half a dozen Asian ingredients, is so good that it brings the whole composition together. The most amazing thing is that his recipe is not at all difficult to repeat, thereby adding a hit from the menu of one of the best restaurants in the world to your collection of home dishes .
1
Peel the garlic and press it. In a bowl, combine soy sauce, cilantro leaves, mirin, garlic, coriander, and sugar. Add a little olive oil and whisk.
- Garlic: 10 g
- Soy sauce: 30 ml
- Cilantro: 5 g
- Mirin: 2 ml
- Ground coriander: 2 g
- Sugar: 2 g
- Olive oil: 50 ml
2
Transfer the mixture to a blender bowl and while blending, slowly pour in the olive oil. At the same time, add 1 tablespoon of ice flakes to thicken the sauce.
- Olive oil: 50 ml
3
Slice all tomatoes into evenly thick circles and beautifully arrange them on plates, with larger ones as the bottom layer and smaller ones on top.
- Tomatoes: 300 g
4
Pour the prepared sauce, garnish with dill umbrellas and finely chopped tarragon.
- Dill flower heads (umbels): 1 g
- Tarragon (estragon): 6 g
