Halve 120g small tomatoes, sprinkle with salt, pepper, sugar, olive oil end lemon juice and bake in a 100°C oven for 4 hours. Peel and hack (or use 120g sun-dried tomatoes).
Mix with 7g capers, 14g finely sliced cornichons, 7g Dyon mustard, 7g finely sliced parsley, 7g finely sliced shallot, 1/2 egg yolk, 3 drops of Tabasco, 3 drops of Worcestersauce, salt and pepper.
Sprinkle 3 pieces of Melba toast with olive oil, salt and pepper and bake in a 150°C oven during 5 mins
Then crush them
Serve as shown, the tartare on top of the crushed Melba, finish with edible flowers
(A Niven Kunz recipe)
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