English
Gazpacho, fritters & tartare – Premium Brut Crémant pairing
30 minutes
Moderate
Medium
The summer season is about to begin! What better way to celebrate it than with family and friends by organizing your first aperitifs in the sun! To accompany this moment, the Chef Emmanuel Stemper has concocted a few easy recipes that will undoubtedly delight your guests' taste buds.
To enhance his recipes, the Chefalways adds an ingredient, a spice, to perfect the whole! To be discovered!
CLICK HERE TO DOWNLOAD THE RECIPE
Sparkling wine and food pairing : The Crémant Brut Premium
This Crémant is issu of our best parcels of Pinot Blanc and Auxerrois. The Brut Premium is only composed of heart of the vintage to make you feel finesse and generosity.
His beautiful pale yellow coloris accompanied by a nice string of bubbles. On the nose, aromas of white flowers and yellow fruits (peach, apricot), opening with notes of dry fruits. When tasted, this lively, fresh and dry wine It will perfectly combine balance and lightness.
Enjoy your meal!
Ingredients
For the Pea Gaspacho
For the Green Asparagus Fritters
For the Veal Tartar Pistachio Mint
Preparation:
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Preparation of the Gaspacho
Heat a pot of water with salt.
Hull the peas, then cook them in boiling water for about 5 minutes.
Remove them from the water and cool them in cold water. Blend them in a blender, adding a little of the cooled cooking water.
Whip the cream with a mixer, then when it starts to become firm add the wasabi. -
Preparation of the Green Asparagus Fritters
Heat a deep fryer to 180°C.
Clean the asparagus by rinsing it under water, then cut off the asparagus stems.
Then cut into 1 cm pieces and set aside in a cool place.
Clarify the eggs (separate the yolks from the whites) and reserve the whites.
Beat the yolks and then mix with (in order): flour, water, olive oil, beer and chilli.
Beat the egg whites until stiff and fold them into the mixture with a skimmer.
Dip the asparagus sections in the donut (or tempura) batter and fry for about 1 minute.
Drain on paper towels and season with a little salt. -
Preparation of the Veal Tartar Pistachio Mint
Remove the miter or ask your butcher to do so.
Cut the tartar with a knife (NB: find on Emmanuel Stemper's Instagram account the technique for cutting a tartar with a knife).
Crush the pistachios, chop the mint, then mix all the ingredients together and season the meat.
Adjust seasoning to taste.
We were just talking about that!
Avis clients
Soyez le premier à donner votre avis sur cette recette !
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Gazpacho, fritters & tartare – Premium Brut Crémant pairing
