Tartare of purple carrot with pickled egg yolk

Name: Tartare of purple carrot with pickled egg yolk
Ingredients: 30 g Maple syrup; 30 g Honey; 1 units.items Shallot; 1 fine mustard; 1 piment d'espelette; 20 g Capers; 1 kg purple carrots; Olive oil; 0.5 units.items Lemon zest; Pepper; Salt; ginger vinegar; 1 kg Salt; 50 g Vadouvan; VOL5 vegetable jus; hangop; olive oil pearls; Oil; 2 units.items Egg yolks; brioche pan

By curing the egg yolks and drying them in salt, you can grate them perfectly. Delicious on this vegetarian tartare.

Ingredients

30gMaple syrup

30gHoney

1units.itemsShallot

1fine mustard

1piment d'espelette

20gCapers

1kgpurple carrots

Olive oil

0.5units.itemsLemon zest

Pepper

Salt

ginger vinegar

1kgSalt

50gVadouvan

2units.itemsEgg yolks

Oil

brioche pan

VOL5 vegetable jus

hangop

olive oil pearls

Preparation

Peel the carrots.
Mix the carrots with pepper, salt, honey, and maple syrup.
Cook the carrots for 2 hours covered with aluminum foil on a baking tray in the oven at 180°C until the carrots start to puff up

Mix the salt with the vadouvan and place a layer of this in a deep container.
Use an eggshell to make 20 small indentations in the salt layer, where the egg yolks can go.
Then cover all the egg yolks with the salt mixture and cure for 3 days in the refrigerator.
After 3 days, rinse the egg yolks well and let them dry in a dehydrator for 1 night.

Preheat the convection oven to 160°C.
Slice the brioche into 1 centimeter thickness.
Then cut out the brioche with a cutter.
Place the brioche round on a baking mat and drizzle oil over it.
Place another baking mat on top.
Bake until crispy like a crouton in 10 minutes.

Reduce the jus slightly.
Weigh the jus by weight, about 12 grams per 1 liter.
Bring the mixture to a boil once and pour it onto a tray. Make sure the jelly is not poured too thick, but also not too thin.
Cut out the jelly with a cutter.