Tartare of cold-cooked sweet pepper
This component is inspired by Thomas Keller's innovative use of the vacuum technique with watermelon.
The end result of this component stands or falls with the precision with which you cut and of course a sharp chef's knife!
Makes 400g.
Allergens & dietary requirements
- Vegan
Ingredients
- 4 red sweet peppers
- Maldon salt
- olive oil
Preparation method
- Peel the sweet peppers with a vegetable peeler. In this case, do not grill the peppers or use a kitchen blowtorch to remove the skins, because the sweet peppers must stay raw.
- Remove the stems and seed membranes, and tear the peppers into pieces.
- Put the pieces in a vacuum bag and evacuate three times. This starts to break down the structure of the paprika.
- Set the vacuum-sealed sweet peppers aside in the refrigerator for at least three hours.
- Chop the sweet peppers into fine brunoise and drain in a sieve.
- Season with Maldon salt and a good quality olive oil.
Serving suggestions
- As a component of a savoury dish, e.g. with tomato, courgette, mackerel, or aubergine.
- Cold smoke the sweet peppers before vacuuming and serve with a steak tartare garnish.
- As a basic ingredient in an amuse-bouche, e.g. with anchovy and olives.
