Vegetable Tartare with Green Sorbet
Sauces and Marinades • French
Description
The sorbet can be made in an ice cream maker or a food processor. Doing it by hand is quite tedious and requires stirring the freezing mixture for three hours, so it's easier to use store-bought sorbet. Alternatively, you can make a fine granita instead of sorbet: mix all the ingredients except the stabilizer and place them in the freezer for about two hours, stirring vigorously with a fork every 15 minutes.
Ingredients
- Tarragon 0 oz
- Sweet Pepper 0 oz
- Celery salt 0 oz
- Carrot 0 oz
- Fennel 0 oz
- Green Apples 0 oz
- Cucumbers 0 oz
- Tomatoes 0 oz
- Olive Oil 0 fl oz
- Cilantro 0 oz
- Flower Salt 0 oz
- Spaghetti 0 oz
- Balsamic Vinegar 0 fl oz
- Sesame Oil 0 fl oz
- Toasted Sesame 0 oz
- Sugar 5 oz
- Lime Juice 0 fl oz
- Water 25 fl oz
- Meyer Lemon Juice 10 fl oz
- Mint 0 oz
- Chervil 0 oz
- Sorbet Stabilizer 0 oz
Step-by-Step Guide
Step 1
Using a slicer, cut two or three slices from the carrot and arrange them on a plate in a square shape.
Step 2
Dice the remaining carrot and the vegetables, except for the tomatoes, into small cubes. Add a pinch of tarragon, drizzle with olive oil, and add a tablespoon of lemon juice. Cut the tomatoes into medium-sized cubes. Stir in the chopped cilantro and a pinch of fleur de sel. Dress with olive oil and a tablespoon of lemon juice.
Step 3
Make chips from spaghetti: fry the dry pasta in sesame oil, drizzle with lime juice, and sprinkle with sesame seeds.
Step 4
Prepare the sorbet. Blanch the mint, remaining tarragon, and chervil, then add fresh lemon juice and stabilizer. Blend the mixture and then pass it through a sorbet maker.
Step 5
Using a round mold, layer the seasoned vegetables onto the carrot square. Top with a scoop of sorbet, a spaghetti chip, and a sprig of chervil. It is best to serve when the sorbet has slightly melted, allowing it to soak into the vegetables like a dressing.
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