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Scallop tartare and cured Goose breast


Scallop tartare and cured Goose breast

Preparation time: 30 min
Level of difficulty : **

Ingredients for 4 people

• 1 portion of cured goose breast (100g)

• 16 fresh scallops

• 4  artichoke bottoms

• 1 tablespoon of raspberry vinegar

• 1 tablespoon of lemon olive oil

• Hand-harvested sea salt (fleur de sel)

• Freshly ground pepper

• Aromatic herbs


- Cut the scallops and the artichoke bottoms into small cubes and place in a mixing bowl. Season with chopped chives, salt, pepper, raspberry vinegar and lemon olive oil. Toss thoroughly and allow to rest for 1 hour in the fridge.


- Dress the plates. In a ring 5 cm in diameter, begin by placing 3 slices of cured goose breast on the bottom, add a layer of scallop tartare and repeat the operation one more time.


- Carefully remove the ring and garnish your tartare with the remaining cured goose breast and a sprinkling of aromatic herbs.

The chef’s advice

Choose really fresh scallops with the coral for an attractive blend of colours.


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