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Tartelette with a steak tartare of watermelon and tomato, miso cream and pearls

Tartelette with a surprising twist: steak tartare of watermelon and tomato, miso cream, and refreshing pearls.

Dennis Huwaë is co-owner and patron-cuisinier of Restaurant Daalder in Amsterdam. Especially for HANOS, Dennis worked with Debic products to create beautiful 'bites'.

Ingredients

watermelon
1lWater
Fennel seed
60gSalt
Mustard seed
Bay leaf
Coriander seed
Black pepper
Chives
peeled tomatoes
cornichon
red Tabasco
Worcestershire sauce
Pepper and salt
Capers
Shallot
Mayonnaise

Miso
Salt
Debic cream plus mascarpone 36.5%

Brick pastry
butter or pan coating

350gwhite soy
35gBlack garlic
50gSugar
20gsalted seaweed
6gAgar agar
150gWater
25gseaweed

250gred cabbage juice
350gChioggia beet
500gcandied white onion
agar agar (1 gram per 100 ml)
110gshiso vinegar

Preparation

  1. Clean the watermelon and cut it into pieces.
  2. Pickle the watermelon with water, salt, fennel seed, black pepper, mustard seed, bay leaf, and coriander seed.
  3. Let the watermelon marinate in the refrigerator for 12 hours.
  4. Rinse the marinated watermelon well and remove the seeds.
  5. Dry the watermelon in the oven at 79°C until nicely dried (about 15 hours).
  6. Prepare the tartare by mixing the watermelon with peeled tomatoes, finely chopped chives, shallot, capers, mayonnaise, Worcestershire sauce, red Tabasco, cornichon, and salt and pepper.

  1. Mix miso with Debic Cream Plus Mascarpone.
  2. Season the cream with salt.

  1. Cut out the brick pastry in the desired shape.
  2. Soak in brown butter or spray with pan coating.
  3. Stack the soaked pastry pieces between two desired molds or forms.
  4. Bake them in an oven at 180°C for 11 minutes.

  1. Juice all the ingredients, except the seaweed, into a juice.
  2. Add the seaweed and let marinate cold for 10 minutes.
  3. Strain the mixture.
  4. Bring the juice to a boil and pour into a squeeze bottle.
  5. Then let the juice cool down.
  6. Drip the juice into ice-cold, neutral oil from the freezer.

  1. Juice all the ingredients into a juice.
  2. Strain the mixture.
  3. Bring the juice to a boil and pour into a squeeze bottle.
  4. Then let the juice cool down.
  5. Drip the juice into ice-cold, neutral oil from the freezer.