Veal Tartare
European Veal, Black Truffle Gribiche, and Potato Chips
Chef Heather Pelletier of Chumley's | New York
Yield: 1 serving
INGREDIENTS:
Tartare:
2½ ounces small diced European veal top round
2 grams Dijon mustard
4 grams colatura di alici
5 grams finely chopped shallots
Lemon juice
Olive oil
Salt
Gribiche:
3 hard-boiled eggs
2 raw yolks
35 grams black truffle paste
5 grams Dijon mustard
250 grams canola oil
50 grams extra virgin olive oil
3 grams salt
Chips:
Oil for frying
Idaho potatoes, peeled, sliced thin on mandolin
Salt
METHOD:
For the Tartare:
In a bowl, combine veal, mustard, colatura, and shallots. Season with lemon, oil, and salt.
For the Gribiche:
In a Vitamix blender, combine yolks, truffle paste, mustard, and 40 grams water. Blend until just combined. With blender running, add oils in a slow, steady stream. When emulsified, season with salt.
For the Chips:
In a deep fryer, heat oil to 300ºF. With the smallest circle cutter, punch chips from potato slices. Fry chips until crisp; drain. Season with salt.
To Assemble and Serve:
Onto the center of a serving plate, spoon a generous amount of Gribiche. Place a mound of Tartare on top. Finish with a layer of Chips studding the Tartare.
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