DE
RUCold tartare of young courgettes
Recipe recommendation from star chef Peter Maria Schnurr
Peter Maria Schurr is a star chef from “FALCO”, at the Westin Hotel in Leipzig
“For me, there is currently no alternative to Royal Caviar in terms of creaminess, perfect salt ratio, nuttiness and the consistency of the grain. Simply top-shelf!”
Star chef Peter Maria Schurr
Ingredients for “Cold tartare of young courgettes”
Argan oil Vanilla Mayonnaise
- 100ml milk 3.5%
- 100ml Evian mineral water
- 200ml vegetable stock
- 50g argan oil
- ½ vanilla pod scraped out
- Salt / Cayenne
Corn Malto
- 30g salted deep-fried corn
- 20 g cornflakes
- 40 g malto
- 105 g grape seed oil
Textures
- Shiso cress red
- 30g Royal Premium Caviar per person
- Bread crackers as a base for caviar
Order the matching caviar:
From 110,00 €
TIP: Best price/performance ratio! Mild, almond-like aftertaste Grain size: 3.0 - 3.2 mm Shimmering gold, light brown - amber
Preparation
Tartare of young courgette
Remove the core of the green courgettes and chop coarsely. Sauté in a little olive oil. Remove the aromatics / pacotise 1 time in the Paco Jet with a 4-blade knife. Quickly chill on ice and season with argan oil, salt / pepper / sugar if necessary.
Argan oil-vanilla mayonnaise
Bring all the ingredients for the mayonnaise to the boil. Then add 1 g agar agar per 100 ml of liquid and bring to the boil.Strain through a micro sieve / allow to gel / cool and then finely purée in a blender.Strain again and season with salt / sugar to taste.
Corn Malto
Mix all ingredients, season with Raz el hanout / knead.roast small plucked pieces in a pan over a gentle heat in circular motions to form balls.