Pardina lentil tartare with piparra juice and crunchy cumin

0 0 1338
  • Level

    Easy
  • Servings

    1

    For the tartar

  • 80 g cooked brown lentils
  • 40 g avocado
  • 10 g beet juice
  • 15 g olive oil
  • 3 g balsamic vinegar
  • 1 g salt
  • 0,50 g pepper
  • 15 g carrot in brunoise
  • 10 g turnip in brunoise
  • 5 g fennel in brunoise
  • 10 g zucchini in brunoise
  • Piparra juice

  • 80 g piparras in vinegar
  • 5 g olive oil
  • 0,10 g xanthan
  • Crunchy cumin

  • ½ cumin papadum
  • vegetable oil
  • vene cress

Method

  • The tartar
    Process the ingredients from the fat and mix them with the lentils and the rest of the vegetables. Add salt and pepper.
  • Piparra juice
    Blend with the oil and the xanthan, reserve filmed with the skin.
  • Crunchy cumin
    Cut into pieces and go through oil at 160ºC for a few seconds. With the tweezers, leave on absorbent paper, giving it the desired shape.
  • Emplating
    With a ring mount the tartar. Nail the crunchy cumin alternating with vene cress sprouts. Finish by serving the piparra juice.

You may also like