RECEPE FOR 4 PEOPLE
APPETIZER
TO BE ENJOYED WITH AN AOC OR IGP ROSE FROM SOUTHWEST FRANCE
Pairing: AOC rosés from Fronton, Gaillac, Brulhois, Côtes-du-Marmandais, Marcillac, or IGP rosés from Côtes-du-Tarn, Côtes-de-Gascogne, Thézac-Perricard, Agenais.
SERVING TEMPERATURE
8 to 10°C (46 to 50°F)
Ingredients :
● 320 gr (11 oz) of Ségala veal steak
● 2 limes
● 10 cl (3.4 oz) olive oil
● ¼ coriander bunch
● ½ fresh red jalapeño pepper
● 1 avocado
● 140 gr (4.9 oz) red onion
● 10 cl (3,4 oz) of liquid cream
● 1 pastry sheet
● 1 bunch of chives
● 40 grams (1.4 oz) of radish “red meat”.
● ¼ radish bunch
● ½ black radish
● 5 gr (0.18 oz) of Espelette chilli pepper
VEAL:
Dice the veal into small pieces. Add the lime juice. Chop the coriander and red onion and mix with the veal. Season with salt and Espelette pepper, then add a drizzle of olive oil. Leave to marinate for 30 minutes.
CREAMY AVOCADO:
Recover the avocado flesh, mix it with juice from the second lime and the liquid cream. Season with salt.
RADISH:
Trim the radishes very fine using a mandoline slicer. You can keep them in ice and water for 15 minutes to make them crunchier.
PASTRY SHEET:
Use a rolling pin to flatten the pastry sheet and slice it into thin strips. Add on top a few drops of olive oil and the Espelette chilli pepper. Bake in the oven at 180°C (356°F) for 15 minutes.
DRESSING:
Make avocado lumps at the bottom of the plate. Add the veal ceviche and its juice (“lick of the tiger”), place slices of radish on top. Add the crunchy pastry and fine slices of chili pepper to finish.
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