Original creation by Samuel ALBERT,
Top Chef 2019 winner,
Restaurant Les Petits Prés,
Angers, France
KIMCHI TARTAR
Chef :
Brand
Quantity :
Recipe for 10 individual starters
INGREDIENTS
Ingredients
1 kg beef rumsteak
4 cl St-Rémy® brandy 40%.
50 g kimchi (traditional Korean dish made with chillies and
lacto-fermented cabbages)
2 carrots
2 shallots
10 okra (Japanese vegetable) optional
10 egg yolks
5 cl soy sauce
Step
Prepare the tartare: cut the rumsteak into brunoise.
Prepare the seasoning: finely chop the kimchi.
Chop shallots. Finely dice the carrot. Mix everything together
in a bowl, then add the St-Rémy®.
Blanch okra.
Cook the yolks in a pastry bag for 40 minutes at 70ºC in a
steamer or immersion heater then cool.
Assemble the tartar in a bowl or mold, making a small well
above to insert the yolk at low temperature.
Garnish with okra and some flowers.
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