- Rose Veal (4 portions):
- 280g rose veal sirloin
- 4 x porthilly oysters
- 20g Lilliput capers
- 2 tbsp. of house dressing
- 20g Exmoor caviar
- 4 x breakfast radish – thinly sliced
- 16 small nasturtium leaves
- 120 ml dashi
- 20 small shimeji mushrooms - poached in dashi
- 8 thin slices of sour dough - toasted
- House Dressing:
- 50g - Dijon mustard
- 5g - English mustard
- 600ml - vegetable oil
- Marinade:
- 10g Crushed white peppercorns
- 20g salt
- 20g Shallots, finely chopped
- 140ml White wine vinegar
- Dashi:
- 3 litres mineral water
- 80g bonito flakes
- 30 g kombu
- Nori Crackers:
- 120g Buckwheat flour
- 120g T55 flour
- 22g Butter
- 5g Onion powder
- 1 x egg
- 100ml milk
- 5 sheets of nori
- 5g fennel seeds
- 10g x Black Sesame seed
- 15g x Onion seeds
- 2 x Black pepper corns
- 6g volcanic salt
Tartare of rose veal, porthilly oyster and Exmoor caviar, dashi and a nori cracker
Gavin Edney
19th July 2017
Tartare of rose veal, porthilly oyster and Exmoor caviar, dashi and a nori cracker
This is my recipe for Tartare of rose veal, porthilly oyster and Exmoor caviar, dashi and a nori cracker from our menu at Andre Garrett at Cliveden, which has three rosettes in the AA Restaurant Guide.
Ingredients
Method
Rose Veal:
• Blast freeze the veal to get an even slice, slice to 0.5cm on the meat slicer then neatly dice.
• Open and finely chop the oysters.
• Finely chop the capers.
• To put the dish together mix the oyster, veal and capers together with the house dressing and taste.
• Make two quenelles and place into a bowl, top with caviar.
• Pour 30ml of the dashi into each bowl followed by 5 shimeji mushrooms and top the dish with the sliced radish and nasturtium leaves.
• Serve the melba toast on the side.
House Dressing:
• Combine marinade ingredients and marinade for 24 hours
• Blend marinade with mustard
• Add oil slowly and blend until smooth
• Pass through conical strainer
Dashi:
• Soak kombu in water for 1 hour, bring slowly to boil
• When starting to bubble, take out kombu and add bonito, bring to boil and take off
• Let settle and cool, skim and pass.
Nori Crackers:
• Firstly toast the fennel seeds, onion seeds and pepper corns then blitz together with the nori sheets in the thermo mix to a fine powder.
• Combine the Flours and onion powder. Crumb in the butter followed by the rest of the ingredients and knead to a firm dough.
• Rest for an hour then roll the dough through a pasta machine to 3mm thick.
• Lightly egg wash and cook in a pre-heated oven at 180°C for 8 minutes.
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