07 Jan Veal Tartare with Buckwheat Crêpe and Carrot-Top Salsa Verde
By Chef Eli Collins of a.kitchen in Philadelphia
This recipe was developed for the 2020 Trusted Veal Takeout Promotion program in partnership with Starchefs and 15 chefs & restaurant owners in New-York, Boston, Providence, Philadelphia Portland (ME), Washington DC and Richmond.
Ingredients:
Preparation:
In a vacuum bag, combine carrot tops, jalapeño, garlic, cilantro, basil, coriander, and salt. Set aside to ferment at room temperature for 3 days. Mix in parsley and chives. Adjust consistency with oil and adjust seasoning with lemon juice.
To a Vitamix blender, add eggs, milk and salt. Blend on medium high speed. Stream in butter. Add flour and blend until just combined. Cover and refrigerate overnight. Using an 8-inch nonstick pan, make crêpes; cool. Using a 1-inch ring mold, punch a hole in the center of each crêpe; reserve.
In a chilled bowl, combine veal, shallot, capers, mustard seeds, and cucumber. Adjust seasoning with salt and lemon juice.
On the center of a chilled serving plate, loosely form Veal Tartare into a circle with a slight divot in the middle. Place yolk in divot. In a nonstick pan with butter, fry crêpe until golden on both sides. It should have the consistency of a cracker. Place the crêpe-cracker on top of the tartare, so that the yolk is in the center of the hole. Top crêpe with small amount of mustard seeds, carrot tops, and Espelette. Finish with salt.
Ingredients
Directions
In a vacuum bag, combine carrot tops, jalapeño, garlic, cilantro, basil, coriander, and salt. Set aside to ferment at room temperature for 3 days. Mix in parsley and chives. Adjust consistency with oil and adjust seasoning with lemon juice.
To a Vitamix blender, add eggs, milk and salt. Blend on medium high speed. Stream in butter. Add flour and blend until just combined. Cover and refrigerate overnight. Using an 8-inch nonstick pan, make crêpes; cool. Using a 1-inch ring mold, punch a hole in the center of each crêpe; reserve.
In a chilled bowl, combine veal, shallot, capers, mustard seeds, and cucumber. Adjust seasoning with salt and lemon juice.
On the center of a chilled serving plate, loosely form Veal Tartare into a circle with a slight divot in the middle. Place yolk in divot. In a nonstick pan with butter, fry crêpe until golden on both sides. It should have the consistency of a cracker. Place the crêpe-cracker on top of the tartare, so that the yolk is in the center of the hole. Top crêpe with small amount of mustard seeds, carrot tops, and Espelette. Finish with salt.