FINE TARTAR WITH YOUNG LEEK AND AQUITAINE CAVIAR
- A 12cm diameter puff pastry disc
- Blanched leek 300gr
- Aquitaine caviar 3gr
- Potato 20gr
- One egg yolk
- Leek green 20gr
- Salt and pepper
- Olive oil
- Vegetable stock
Brown the puff pastry with egg yolk, square the top and bake at 200°C. Wash and cut one part of the blanched leek into julienne strips, and the other into 2cm high slices, salt them and bake them in a steamer in a perforated tray for about 12 minutes. Fry the julienne at 130°C, season while hot. Make a parmentier purée with the potato, leek green, olive oil and vegetable stock. Strain and pipette.
Place a dot of purée in the centre of the plate, put the disc on top and place the warmed leek slices on top, leaving a small edge of pastry around it. Shine the whole thing with olive oil, fleur de sel and pepper. Put a 3g piece of Aquitaine caviar on top and finish with the fried leek julienne.
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Enjoy your meal!