Fennel and apple tartar

Portions:

Preparation:

20 min.

Ingredients

30 ml (2 tablespoons) olive oil
15 ml (1 tablespoon) fresh lemon juice
10 ml (2 teaspoons) honey
30 ml (2 tablespoons) chopped fresh chives
30 ml (2 tablespoons) chopped fresh parsley
45 ml (3 tablespoons) chopped walnuts
30 ml (2 tablespoons) hulled hemp seeds
2 small fennel bulbs, finely diced
2 small apples, finely diced
100 g (3 ½ oz) goat cheese, crumbled
salt and pepper to taste
1 100 g container of your choice of microfoams

Preparation

In a bowl, mix the oil with the lemon juice, honey, chives, parsley, walnuts and hemp seeds.
Add fennel, apples and goat's cheese. Season with salt and pepper and stir.
Place a round cookie cutter, approx. 7.5 cm (3 in.) in diameter, on a plate. Fill with tartar and press down with the back of a spoon to even out the surface. Turn out carefully. Repeat to form remaining portions.
Garnish with microfoam.

Tips and tricks

No green apples in mytartare!

We often think of using green apples in tartare to add a touch of crunchy and acidity. Since they don't turn brown, they seem like a natural choice. However, there are red apple varieties from Quebec with low susceptibility to oxidation that would make a delicious change. Ambrosia, Honeycrisp and Cortland are great options todiscover!

Recipe and photo credit: Les éditions Pratico-Pratiques

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