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Fried noodles with tartare

Make your own caviar pearls with the handy Spherificator, using alginate and calcium salt.The classic combo, but with a twist!

Ingredients

1Avocado
15mlSushi vinegar
lime (juice and zest)
1pack of cooked noodles
2Crème fraîche
15mllight soy sauce
300gdiamanthaas (beef shoulder tender)
2Chopped chives
3cornichons in fine brunoise
edible flowers and cresses
sesame oil to taste
1small shallot
4Quail eggs

Preparation

  1. Fry the noodles in hot oil (200°C) in the shape of a nest until they are crispy and golden brown. Drain on paper.
  2. Clean the avocado and cut into pieces. In a food processor, blend avocado, sushi vinegar, lime juice, lime zest, and crème fraîche. Season with salt and pepper.
  3. Spread the mixture into a spiral mold and freeze.
  4. Meanwhile, make the tartare by finely chopping the beef tenderloin by hand.
  5. Mix the tartare with a very finely chopped shallot, diced cornichons, chives, soy sauce, and sesame oil. Season with pepper.
  6. Place the fried nests on a plate. Put the tartare in a ring mold and carefully release it onto the nest. Place a spiral of avocado cream on top.
  7. Garnish with edible flowers and cress. Carefully break a quail egg and let the egg white drain away.
  8. Serve the yolk separately in half an eggshell and place it between the nest.