Avocado tartare with sorrel and rice sorbet
2 servings
25 minutes
From the chef of the Beluga restaurant Anton Kovalkov.
Calories643.1kcal
Proteins7.2grams
Fats50.5grams
Carbohydrates45.2grams
Avocado flesh
250
g
Mint
4
sprig
Maple syrup
40
ml
Sorrel
70
g
Quinoa
50
g
Olive oil
60
ml
Lemon juice
2
tsp
Apple juice
50
ml
Crushed ice
20
g
Salt
to taste
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.
- Avocado flesh: 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.
- 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.
- 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.
- Pomegranate seeds (arils): 20 g
