Charred veal tartare/cauliflower/caviar/veal stock dressing

Alyn Williams

Alyn Williams

7th December 2016

Charred veal tartare/cauliflower/caviar/veal stock dressing

⁣Charred veal tartare/cauliflower/caviar/veal stock dressing- serves 4

Ingredients

  • ⁣360g lean veal loin cut into 2cm thick slices
  • 10g chopped capers
  • 8g chopped cornichons
  • 8g finely chopped shallot
  • 15g good olive oil
  • 10g chopped chervil
  • Malden salt
  • Freshly ground black pepper
  • Glowing embers from charcoal
  • Romanesco x 16 small florets
  • White cauliflower x 4 large florets
  • Yellow cauliflower x 16 small florets
  • Purple cauliflower x 2 large florets
  • 1lt True Foods rose veal stock
  • 100g lean veal dice X2
  • ½ carrot (diced) X2
  • 1 stick celery (diced) X2
  • ½ sweet Italian onion (diced) X2
  • 5g Oscietra caviar
  • Olive oil
  • 1 teaspoon ponzu
  • Cauliflower puree
  • Pickle liquor:
  • 150g water
  • 40g white wine vinegar
  • 5g sugar
  • 3g Malden salt
  • 1g crushed coriander seeds

Method

⁣First make the dressing by incorporating the veal stock with the diced veal and vegetables. Bring them to a simmer from cold and cook gently for 10 minutes.
Pass through a sieve and repeat with the same stock but fresh veal and vegetable dice. Pass again and then through a muslin cloth.
Reduce the passed stock by about a third until it has a slightly thickened consistency without losing the freshness of the vegetables.
Cool and then finish with a little ponzu, olive oil and the caviar.
Prep the cauliflower: the white is sliced through the floret on a mandolin.
The romanesco florets are quickly roasted in a little olive oil and foaming butter to brown the outside but keep a good crunch in the middle.
The yellow is pickled.
Bring the pickle ingredients to the boil, cool for 2 minutes and then pour over the florets. Cool down before serving.
Tartare: Rub a little olive oil into the veal slices and then sear carefully with the glowing charcoal.
Cut the seared veal into a small dice, place in a bowl and then add the capers, cornichons, shallot and chervil. Stir together and season to taste, add a little olive oil to bind.
Dress
the dish: spoon the tartare along a plate or dress in a
cutter. Arrange the green and yellow cauliflower florets along the tartare
followed by the white slices of cauliflower. Liberally spoon over the dressing
and finish by grating the purple cauliflower over the dish using a microplane.