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Of veal tartare

With cauliflower cream and caviar

Thijs Vervloet Veal Tartare
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Thijs Vervloet

Maison Colette**

Ingredients

For 10 servings

Cauliflower cream

2 cauliflowers

5 gelatin leaves

300 g Debic Cream 35%

Veal tartare

400 g veal tenderloin

100 g Imperial Heritage caviar

80 g Debic Cream Plus Mascarpone

20 g shallots (in brunoise and blanched)

10 g chives (finely chopped)

50 ml sushi vinegar

1 lime (the zest and the juice)

espelette pepper

extra virgin olive oil

gold leaf

Debic products used

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Debic Cream 35% 1L

  • Suitable for cooking and whipping
  • Constant quality
  • Natural cream taste
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Debic Cream Plus Mascarpone 1L

  • Extra convenience: skip one step in preparation
  • Rich indulgent taste
  • No curdling, constant quality, overrun and firmness

Preparation

Cauliflower cream

Cook the cauliflower in salted water until tender.

Save the cooking liquid.

Weigh 1 kg of cauliflower pulp and 2 kg of cooking liquid.

Mix the cauliflower with the liquid at 80°C.

Sieve.

Soak the gelatin leaves and add to the puree.

Let the cauliflower puree cool to 40°C.

Whip the Cream until smooth and mix into the cauliflower puree.

Season to taste.

Veal tartare

Cut the meat into a nice tartare.

Prepare the tartare with all the other ingredients (except the caviar).

Season with salt and pepper.

Assembly

Dispense the cauliflower cream on the plate.

Put the tartare in a cylinder (5 cm); followed by the caviar (10 g per person) and press firmly.

Gently remove the cylinder.

Finish with gold leaf.

Recipe tags Thijs Vervloet Veal Tartare
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