Veal Tartare, Carrot-top Salsa Verde, Crispy Buckwheat Crêpe, Egg Yolk

Adapted by StarChefs.com
August 2020

INGREDIENTS:

Carrot-top Salsa Verde:
(Yield: 850 grams)
500 grams coarsely chopped carrot tops
50 grams small diced jalapeño (no seeds)
15 grams minced garlic
100 grams finely chopped cilantro
25 grams finely chopped basil
10 grams toasted coriander, finely ground in mortar
25 grams salt
100 grams parsley chiffonade
25 grams finely chopped chives
Olive oil
Lemon juice
Buckwheat Crêpe:
(Yield: 2½ cups batter )
135 grams eggs
245 grams whole milk
5 grams sea salt
45 grams melted brown butter or rendered beef fat
110 grams buckwheat flour
Veal Tartare:
(Yield: 1 serving)
90 grams European veal loin, sinew removed, diced small, chilled
1 shallot
5 grams capers
10 grams pickled mustard seeds
15 grams peeled, small diced, compressed cucumber
Salt
Lemon juice
To Assemble and Serve:
(Yield: 1 serving)
1 yolk
Clarified butter
Pickled mustard seeds
Fresh carrot tops
Espelette pepper
Coarse sea salt

METHOD:

For the Carrot Top Salsa Verde

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.

For the Buckwheat Crêpe

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. 

For the Veal Tartare

In a chilled bowl, combine veal, shallot, capers, mustard seeds, and cucumber. Adjust seasoning with salt and lemon juice.

To Assemble and Serve

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.