Filet Mignon aux Champignons et Sauce au Poivre Vert (4 personnes)
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Scallop tartar, beetroot and caviar
A tasty Christmas starter
Ingrédients
- For 8 people:
- Main elements :
- 16 fresh scallops
- 2 grapefruits
- 1 lemon
- 1 bunch of spring onions
- 1 shallot
- 1 tablespoon of pistachios
- Olive Oil
- Salt/Pepper
- Trim elements :
- 2 large beets
- 300g coarse salt
- Olive oil
- Flower of salt
- 1 lemon
- Salt/Pepper
- Finishing elements :
- 40g of Caviar
- 1 beetroot
Présentation
- 1The garnish: - Wrap the beetroot with aluminium foil and place them in a dish with coarse salt on the bottom. - Bake in an oven at 150 C° for about 2 hours 30 minutes. - Check that the beetroot is cooked by inserting the tip of a knife into a beetroot. - Leave the beetroot to cool and then cut 4 nice slices from each beetroot. - With a cookie cutter, make 8 discs. - Shine them with olive oil, season with fleur de sel and keep them fresh.
- 2The Tartar : - Express the juice of the 2 grapefruits and the lemon. Set aside. - Cut your scallops into small cubes. - Finely chop the shallot. - Chop the pistachios. - Mix everything together gently in a bowl. - Coat the tartare with olive oil and season with salt and pepper. - Finish the seasoning with the grapefruit/lemon juice.
- 3Finishing : - Strain the beetroot in a centrifuge - Gently reduce it to a syrupy juice. - Season with lemon juice, salt and pepper. - Set aside.
- 4Serving: - In the centre of a plate, place a disc of beetroot. - Top it with the scallop tartar. - Finish with a quenelle of caviar
Chef Benoist Gérard's Tips :
You can replace the scallops with fish (sea bass, salmon, sea bream, tuna, cod, etc.).
Instead of caviar, use herring roe or trout or salmon roe.
Cook the beetroot the day before and leave them in aluminium in the fridge.
Food and wine pairings from the wine merchant :
1st pairing:
The roundness and the fruity and floral notes of Michel Biday's Bouzeron will go perfectly with this sweet and sour alliance.
In addition, the fine mineral structure of the wine will underline the iodine side of the raw scallops.
2nd pairing:
A discreet nose, slightly floral and fruity with a mineral touch.
A precise and dense palate with a perfect balance between fruit and intensity.
A finish of great potential. In addition, its fine mineral structure will underline the iodine side of the raw scallops.
CAVAVIN - Saint-Jean-de-Luz
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