Striezel aux Pralinés Roses
The French take on the classic braided sweet bread becomes both beautifully decorative and...
Venison and Caviar with Sorrel Ice Cubes
A recipe by »Olivier Nasti«, chef of the Michelin-starred restaurant »La Table d’Olivier Nasti« at the hotel »Le Chambard« in Kaysersberg.
The following ingredients serve 8 people.
Venison Tartare with Caviar
| Ingredients | ||
|---|---|---|
| 150 | g | venison fillet |
| 15 | g | mild onion |
| 15 | g | gherkins |
| 4 | medium leaves wild sorrel | |
| A splash of olive oil | ||
| Fleur de sel and freshly ground pepper | ||
| 120 | g | caviar (alternatively wood sorrel can be used) |
Trim and fillet the venison, then finely chop it with a knife to make a venison tartare.
Add the finely chopped mild onion, diced gherkins, chopped sorrel, and a splash of olive oil. Season to taste.
Shape the tartare into a circle about 6.5 cm in diameter and top with 15 g of caviar per person, taking care not to press the caviar down too firmly.
Smoked Mayonnaise with Wild Sorrel
| Ingredients | ||
|---|---|---|
| 2 | egg yolks | |
| 18 | g | mustard |
| Salt and pepper | ||
| 125 | g | sunflower oil |
| 8 | g | warm Melfor vinegar |
| 2 | tablespoon(s) | sorrel powder |
| 120 | g | smoked butter |
Prepare the mayonnaise in two stages.
First, combine all ingredients with the warm Melfor vinegar and whip them using a hand blender.
Then finish the mayonnaise in a mixing bowl by whisking in the sorrel powder (previously produced in a Thermomix using liquid nitrogen).
Before serving, take 280 g of the sorrel mayonnaise and fold in the previously foamed smoked butter (120 g).
Parsley Oil
| Ingredients | ||
|---|---|---|
| 200 | g | flat-leaf parsley |
| 200 | g | grapeseed oil |
Blend the washed parsley in a Thermomix for 1 minute, gradually adding the grapeseed oil that has been heated beforehand to 140 °C.
Strain through a kitchen towel over ice.
Final Assembly and Plating
| Ingredients |
|---|
Arrange the venison tartare with caviar on a plate and add six drops of the sorrel smoked mayonnaise.
Just before serving, place the sorrel cubes on top and distribute the herbs across the plate. Drizzle with olive oil and parsley oil, then sprinkle with a few crystals of fleur de sel.
For decoration:
Green, red, and golden wood sorrel, mini sorrel leaves, a splash of olive oil, and parsley oil.
