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Potato tartlet with asparagus-celery salad

Potato tartlet with asparagus-celery salad, samphire, fried quail egg yolk and caviar.In spring, the queen of vegetables, the asparagus, takes center stage. For this amuse-bouche, our chef incorporated the asparagus into a salad.

Ingredients

1units.itemsvegetable skin potato

2units.itemsWhite asparagus
15gCrème fraîche
1units.itemsCelery

4units.itemsQuail eggs
20gBreadcrumbs

10gcaviar
Samphire

Preparation

  1. Cut a vegetable sheet to the desired size.
  2. Briefly fry it in oil at 180°C.
  3. Immediately press between two tartelette molds.
  4. Remove and let cool.

  1. Peel the asparagus and celery.
  2. Cook the asparagus sous-vide for 18 minutes at 80°C.
  3. Immediately cool in ice water.
  4. Cut into brunoise and season with salt and pepper.

  1. Separate the egg yolks from the whites.
  2. Place the yolks in breadcrumbs and cover for at least 12 hours.

  1. Fill the tartelette with the salad.
  2. Briefly fry the quail egg yolks in frying oil at 180°C until crispy and brown.
  3. Garnish with samphire and caviar.