Cold 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”

Agricultural 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 Caviar Royal Premium per person
  • Bread crackers as a base for caviar

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.