Vegetable tartare with green sorbet
2 servings
40 minutes
Vegetable tartare with green sorbet is a true masterpiece of French cuisine where freshness meets elegance. This dish is the perfect balance between the crunchy texture of chopped vegetables and the tenderness of herb sorbet. Historically, tartares were made from fish or meat, but this plant-based version impresses with its lightness and rich flavors. Bright notes of tarragon, cilantro, and mint complemented by the acidity of lime and lemon create a refreshing and harmonious ensemble. A crispy spaghetti chip adds an unusual touch while the sorbet melts into a refined dressing that seeps into every layer. This dish is a true ode to freshness and is perfect for summer days as well as gastronomic experiments with light yet expressive flavors.
1
Use a slicer to cut two or three slices from the carrot and arrange them on a plate in a square shape.
- Carrot: 20 g
2
Chop the remaining carrot and vegetables, except for tomatoes, into small cubes, add a pinch of tarragon, and dress with olive oil and a spoonful of lemon juice. Cut the tomatoes into medium cubes. Add chopped cilantro and salt flowers. Dress with olive oil and a spoonful of lemon juice.
- Carrot: 20 g
- Sweet pepper (capsicum): 20 g
- Celeriac: 10 g
- Fennel: 10 g
- Green apples: 10 g
- Cucumbers: 10 g
- Tomatoes: 35 g
- Tarragon: 40 g
- Olive oil: 15 ml
- Lemon juice: 350 ml
- Cilantro: 1 g
- Fleur de sel: 2 g
3
Make spaghetti chips: fry dry pasta in sesame oil, drizzle with lime juice, and sprinkle with sesame.
- Spaghetti: 20 g
- Sesame oil: 15 ml
- Lime juice: 12 ml
- Sesame seeds: 8 g
4
Prepare sorbet. Blanch mint, remaining tarragon, and chervil, add lemon juice and stabilizer. Blend, then pass through the sorbet maker.
- Mint: 40 g
- Tarragon: 40 g
- Chervil: 35 g
- Lemon juice: 350 ml
- Sorbet stabiliser: 10 g
5
Layer the seasoned vegetables in a carrot square using a round mold. Top with a spoon of sorbet, a spaghetti chip, and a sprig of chervil. It's best served when the sorbet is slightly melted, soaking the vegetables like a dressing.
- Carrot: 20 g
- Tomatoes: 35 g
- Spaghetti: 20 g
- Mint: 40 g
- Chervil: 35 g