Tartare with garden vegetables and petals of Parmesan


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Garden vegetables

To serve

Begin by preparing the vegetables. Peel the carrot, slicing down the sides to create a rectangular cuboid. Chop across into thin squares and set aside. Slice the asparagus spears in half lengthways and chop into pieces roughly the same size as the carrot pieces
Place a large pan of salted water over a high heat and bring up to the boil. Once boiling, add the carrots and blanch for 30–40 seconds, refreshing immediately after in iced water. Repeat with the asparagus, spinach, broad beans and sprout leaves respectively, blanching and refreshing each individually
Place a separate pan over a medium heat and add a dash of oil. Lightly sauté the mushrooms until cooked, then remove from the pan and leave to drain on kitchen paper
Keeping the blanched and fried vegetables separate, drizzle generously with oil and season with a pinch of salt. Set aside until ready to serve
  • extra virgin olive oil
  • salt
For the tartare, finely chop the fillet using a very sharp knife until it has a consistency similar to mince. Season generously with salt and pepper and dress liberally with olive oil. Divide between 8cm ring moulds in the centre of plates and leave to rest at room temperature until ready to serve
Shave off thin, evenly-sized rectangles of Parmesan using a knife or grater. Cut each rectangle diagonally in half, creating triangular 'petal' shapes. Arrange on a plate and set aside until required
To serve, place a round of tartare in the centre of each plate and carefully remove the ring mould. Arrange the vegetables across the top in individual lines, scattering any remaining sprout leaves across the plate
Line the Parmesan petals up next to the tartare, finishing with edible flowers and another good drizzle of olive oil
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