Recipies
Scallop tartare and cured Goose Breast
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30min
Intermediate
4
Ingredients
1 portion of cured goose breast
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
Chives
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Preparation
1
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.
2
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.
3
Carefully remove the ring and garnish your tartare with the remaining cured goose breast and a sprinkling of aromatic herbs.
Choose really fresh scallops with the coral for an attractive blend of colours.