Learn how to make beet tartare with crunchy radishes with this exclusive recipe from vegan fine-dining chef Zineb Hattab at Kle in Zurich.
Difficulty
Medium
Total Time
45MIN
Ingredients
Aquafaba: 1 can
White balsamic vinegar: a splash
Salt: to taste
Rapeseed oil: as required
Vegan mayo: 35g
Dry pear cream: 25g
Pear mayo: 30g
Sweet soy sauce: a splash
Caramalised tofu: 30g
Baby leeks: 30g, sweated
Grated cooked beet: 100g
Hazelnuts: 30g, toasted and chopped
Extra virgin olive oil
Salt
Lemon juice
White balsamic vinegar
Radishes: 10pc round radish slices
Salt
Lemon zest
Dried lime
Fresh dill: chopped
Zineb Hattab, executive chef and owner of vegan fine-dining restaurant Kle in Zurich, Switzerland, will teach you all the tips, tricks and techniques required to make one of her favourite dishes, beet tartare with crunchy radishes.
Through The Eyes is cooking closer, faster and more direct than you’ve ever seen before, as the world's best chefs reveal their recipes for classic dishes.
Serves 2
01.
Start by making a vegan mayo
Add a pinch of salt and a drizzle of white balsamic vinegar to the chickpea water and blend with a hand blender, slowly drizzling in the oil whilst moving the mixer up and down. As the liquid becomes heavier, increase the speed of the blender and add the rest of the oil until the emulsion becomes thick and shiny. Season with salt.
02.
To make the dry pear mayo
Whisk the vegan mayo and the dry pear cream until well incorporated.
03.
Pan-fry the tofu
Pan-fry two slices of smoked tofu, cubed, in rapeseed oil, and caramelise with sweet soy sauce, until brown and crunchy.
04.
Sweat the leeks
Cut and thinly slice clean leeks, lengthwise, and pan-fry in oil with a pinch of salt over low heat until soft.
05.
Beet tartare
Mix all ingredients (beet, hazelnuts, and olive oil, salt, lemon juice and balsamic to taste) in a big bowl.
06.
Radish slices
Create a fan by overlapping thin slices of radish and season generously.
07.
Add the lemon zest, dry lime powder and dill to taste.
08.
Place on top of tartare.
