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Millefeuille of little gem with burrata tartare

Layers of little gem filled with crayfish, burrata tartare, dill-tarragon oil, buttermilk and radishes.

This fresh dish can be well paired with, for example, the Carriere Pradal Les Cousins. This wine has a round character and matches well with the freshness of this dish.

Ingredients

Oil
Salt
Little gem

100gdill leaves
400gGrape seed oil
100gtarragon leaves

Salt
400mlButtermilk
200mldill tarragon oil
60gSushi vinegar
100gtarragon vinegar

burratta
Lime zest
Salt
Bitter sweet
Pepper

crayfish
Radish red meat
Radish pink meat
Radish blue skin

Preparation

  1. Cook the little gem sous-vide at 85°C for about 10 minutes.
  2. Immediately cool down in ice water.

  1. Blanch the dill with the tarragon for a few seconds.
  2. Cool in ice water.
  3. Heat the oil in the thermoblender to 70°C.
  4. Add the dill and tarragon and blend for about 5 minutes.
  5. Place in the refrigerator for at least 8 hours on a coffee filter or cheesecloth.

  1. Mix the buttermilk, sushi vinegar, tarragon vinegar (see previous step), and salt well.
  2. For service, mix the oil with the buttermilk until it splits nicely.

  1. Finely chop the burrata so it retains its texture.
  2. Mix with bitter sweet flakes, lime zest, and salt and pepper.

  1. Pick the cooked little gem.
  2. Fill each one with crayfish and burrata tartare.
  3. Top with red meat radish, blue skin radish, pink meat radish, pomegranate seeds, and fresh cresses and flowers.
  4. Serve the buttermilk-dill-tarragon dressing at the table.