Steak tartare, crunchy corn plate, avocado and mango spheres
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
STEAK TARTAR
250 g beef loin
50 g diced onion
20 g diced capers
20 g fried capers
1 spoonful diced gherkin
1 large spoonful mustard
Perrins sauce
1 fresh organic egg yolk
Salt
Extra virgin olive oil
Recently ground black pepper
CRUNCHY CORN CRACKERS
350 ml water
60 g cornflour
4 g salt
100 ml sunflower oil
AVOCADO SPHERE
200 g avocado pulp
100 g water
8 g glucose
MANGO SPHERE
200 g mango purée
25 g water
25 g valentina
5 g gluconolactate
FOR THE BAIN
2 l mineral water
6 g alginate.
METHOD
STEAK TARTAR
- Finely chop the beef, season and add in the capers, gherkin, shallot, mustard, egg yolk and Perrins sauce.
- Pan-fry the capers in a drizzle of oil; remove and place on a paper towel.
- Set aside.
CRUNCHY CORN CRACKERS
- Mix the ingredients together and blend. The texture should be very liquid, more even than for crêpes.
- Place a metal ring in a non-stick pan on a medium-high heat and pour the mixture in. Do not stir. After a minute the water will have evaporated and the mixture will be dehydrated and start to fry.
- Now, take it off the heat and carefully remove from the ring as it is both crunchy and fragile.
AVOCADO AND MANGO SPHERE
- Blend the ingredients together.
- Fill the moulds with semi-spheres and freeze.
- Blend the alginate with mineral water.
- Heat the mixture in a microwave at 45-50ºC.
- Remove the semi-spheres from the freezer and drop them one-by-one into the aglinate bain.
- Leave there for 3 minutes.
- Remove the spheres and place in a mould.
- Leave them there for 3 minutes.
- Remove from the mould.
SERVING
- Place the sphere and the cracker on a tartar base; decorate with shoots.
