Veal tartar, artichokes with sherry vinegar & hazelnuts

At Mano, Maximilien Kuzniar explores veal tartare in an atypical recipe. He combines it with artichokes in sherry vinegar, hazelnuts and a few samphire.

Serves 4

Preparation time: 40 min

Cooking time: 35 min

Rest : 12 hours

375 g quasi-veal, cut into 0.5 cm cubes
100 g Piedmont hazelnuts, chopped

Sherry gel

15 cl sherry vinegar
4.5 g agar-agar

Vinaigrette for veal

2 soft-boiled eggs
1 egg yolk
2.5 cl sherry vinegar
36 cl hazelnut oil
10 cl water
salt and pepper

Artichoke purée

3 camus artichokes
1 lemon (juice)
Salt

Artichoke in brine

1 Camus artichoke
45 cl water
14 g salt

Salicornia

30 g samphire
Salt

1 - Prepare the sherry gel: boil the vinegar. Add the agar-agar. Continue boiling for a further min. It's very important to keep it cold overnight. Blend the solid preparation, which will become liquid. Place in a pastry bag and set aside.

2 - Prepare the dressing for the veal: blend all the ingredients except the hazelnut oil. Once a smooth texture has been obtained, blend the hazelnut oil vinaigrette. Season if necessary. Set aside.

3 - Prepare the artichoke pur&e acute;e: collect the artichoke hearts or buy frozen ones. Cook them in a pan of boiling water with the lemon juice and salt until the artichokes are melting, then blend them. Strain the purée through a sieve until smooth. Season and leave to cool, then place in a pastry bag.

4 - Prepare the artichoke in brine: bring the water and salt to the boil. Turn the artichoke over. Using a mandolin, slice the heart into strips no thicker than 1 mm. Pour the boiling salted water over them. Set aside.

5 - Prepare the salicornia: blanch for 1 min in salted water. Cool in cold water to stop cooking.

6 - Presentation: toss the veal with the hazelnut vinaigrette and season with salt and pepper. Use a 10 cm cutter to dress the tartare. Dot with purée and sherry gel. Add crushed hazelnuts for crunch. Place the slices of artichoke in brine and the samphire.

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