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“Heart of small touches” of scallops, veal tartare with anchovy garum and grated white truffle

yannick-alleno-ergonomie

SERVES 4 

Veal consommé

500g clarified white veal stock
15g garum sauce
2g kappa

Reduce the white veal stock by half. Mix 100g white stock with the garum sauce. Pour into a 2.5cm flexipan mold and deep freeze. Gel the remaining reduced white veal stock, 100g x 1.5g kappa and dip balls of frozen white stock in this. Refrigerate on oiled paper.

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yannick-alleno-ergonomie
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Veal tartare

150g milk-fed veal fillet, untrimmed
Fleur de sel, white pepper, aonori gin, olive oil

yannick-alleno-ergonomie

Separate the fat from the veal fillet; coarsely grind the meat and fat separately in a meat grinder.

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yannick-alleno-ergonomie02

Season the fat with salt and aonori gin, and the meat with salt, pepper, gin and olive oil.

Finish and plating

4 scallops (about 30g each)
20g Alba white truffle

yannick-alleno-ergonomie

Very thinly slice the scallops.

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Then using a 3cm round cutter prepare ravioles in the following order: thin scallop slices, 15g veal tartare, a consommé ball and thin scallop slices.

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yannick-alleno-ergonomie
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yannick-alleno-ergonomie13
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Warm the ravioles under the broiler for a few seconds then place in a small bowl. Grate the truffle in front of the customer.

yannick-alleno-ergonomie
yannick-alleno-ergonomie

Chef’s essentials

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