Ingredients
Prepare Quick-Cured Eggs
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Garlic cloves, crushed 4 each
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Worcestershire sauce 3 Tbsp
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Egg yolk 10 each
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Fish sauce 0.25 cup
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Honey 0.25 cup
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Tabasco 2 Tbsp
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Oyster sauce 0.25 cup
Prepare Beet Tartare
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Salt and Pepper, to taste
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Beets, roasted, peeled and small diced 2.5 lbs
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Tabasco 2 tsp
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Cornichons, finely chopped 0.5 cup
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Capers, finely chopped 0.33 cup
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Scallions 0.25 cup
Finish the Dish
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Shallots, small 5 each
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Olive oil, as needed
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Radishes 5 each
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Green asparagus, blanched 10 each
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Beets tartares, prepared
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Quick-Cured Eggs, prepared
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Dill sprigs 0.33 cup
Preparation
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Prepare Quick-Cured Eggs
- Mix the ingredients for the marinade and pour into a wide, shallow tray (this stops the yolks from touching each other and opening).
- Gently place the yolks in the marinade.
- Cover and marinate in the refrigerator for 12-14 hours.
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Prepare Beet Tartare
- Combine beets tartare ingredients and toss gently to combine. Season to taste and hold refrigerated.
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Finish the Dish
- Half the shallots lengthwise, brush with oil and place cut side down in a skillet. Sear until beginning to caramelize.
- Slice the radish and cut the asparagus diagonally into little pieces.
- Use a round cutter to form thebeets tartares. Place an egg yolk in the middle. Garnish with chopped cornichons, capers, shallots and brûléed shallots, salad leaves and dill tops.
- Finish with dots of mayonnaise.