Photography recipe
Fotografía Chef Signature Chef

 Elaboration

Chop the parsley and the ciboulette in little pieces. In a bowl , add the chopped parsley and ciboulette, the canola oil, the salt and the black pepper. Cut the chard in big pieces. In a pan, pour the chard, the milk and the milk cream. Let it reduce, in medium heat, until almost all the liquid dry. Then, pour the liquid in a blender and mix it...

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 Elaboration

Chop the parsley and the ciboulette in little pieces. In a bowl , add the chopped parsley and ciboulette, the canola oil, the salt and the black pepper. Cut the chard in big pieces. In a pan, pour the chard, the milk and the milk cream. Let it reduce, in medium heat, until almost all the liquid dry. Then, pour the liquid in a blender and mix it well. Add the chilled butter and the salt. The puree will be very emulsified. Cook the mustard seed quickly in boiling water and then cool it in ice water. Put it aside. In a pan, add the vinegar, the salt and the sugar, and boil over medium heat. After boiled, add the mustard seed in it. Let it cool before using. On a cutting board, using a sharp knife, cut the anchovy, the capers and the filet mignon in little peaces. Pour it in a bowl and temper with the red onion, the olive oil, the English sauce, the Dijon mustard, the ketchup and the pepper. Mix it. Place the blend and then a thin layer of green parsley on an appropriate dish with the help of a ring.
 
Remove a little piece of the quail eggshell and remove the glair, letting the egg yolk inside of the eggshell. Pour this upon the green parsley. Pour a little bit of mustard seeds pickles next to the Tartare, letting it drain under the Tartare. Make a chard puree quenelle and place it in the corner of the dish. Put a piece of crouton the puree. Pour 2 pieces of radish pickles, turnip, flowers and micro leaves.

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Ingredients 4 persons
  • 70g filet mignon
  • 15g anchovy
  • 10g capers
  • 5g red onions
  • 10ml extra virgin olive oil
  • 5g worcestershire sour
  • 10g dijon mustard
  • 10g ketchup
  • 1g Tabasco pepper sauce
  • 1unit quail egg
  • 5g alcaparrone
  • 20g mustard seeds
  • 15ml balsamic white vinegar
  • 10g sugar
  • 4g salt
  • 50g chard
  • 20ml milk
  • 10g butter
  • 5g parsley
  • 5g ciboulette
  • 10ml canola oil
  • 1g black pepper
  • 5g toasts
  • 1g flowers
  • 1g micro leaves.
Recipes. The Cook & Chef Institute