Amuse-bouche: Tartare sandwich

Name: Amuse-bouche: Tartare sandwich
Ingredients: 2 units.items slice of brioche bread; 25 g Yogurt; 100 g Baharat oil; 25 g Egg white; 1 Baharat spices; 5 g Baharat spices; 4 g Salt; 5 g cooked mustard seed; 5 g Capers; 1 units.items watermelon; 5 g Shallot; Salt; 10 g Cornichons; 3 units.items chive stems; Baharat cream; 10 g Aged cheese; Tabasco

Toasted brioche, baharat, watermelon tartare and aged cheese.Amuse-bouche created by chef Nelson Tanate and senior sous-chef Noah Wynants from De Librije.

Ingredients

2units.itemsslice of brioche bread

1Baharat spices

25gYogurt

100gBaharat oil

25gEgg white

4gSalt

5gBaharat spices

5gcooked mustard seed

5gCapers

1units.itemswatermelon

5gShallot

Salt

Baharat cream

Tabasco

10gCornichons

3units.itemschive stems

10gAged cheese

Preparation

Cut out the brioche bread with a small cutter in the shape of a sandwich.

Mix the yogurt, egg white, and salt in a measuring cup and blend with an immersion blender.
Gradually emulsify the mixture with the baharat oil until a nice cream forms.

Clean the watermelon and cut it into pieces.
Blend the watermelon into a pulp and let it drain for 24 hours in a fine sieve.
Finely chop the shallot and capers.
Remove the watermelon from the sieve and place it on a baking mat.
Let the watermelon dry in an oven at 45ÀöC for 48 hours.
Season the watermelon with the capers, shallot, Tabasco, baharat powder, salt, baharat cream, and mustard seed.