Main course
1 person
Celeriac Extraction jelly
200g celeriac Extraction®
1,5 gelatine leaf
Pressa Tartare
50g pig pressa Joselito
15g celeriac Extraction® jully
PM Dijon mustard, lime, fleur de sel, horseradish root.
Finish and dressing
PM horseradish root
Celeriac Extraction jelly
Soak the gelatine leaf in cold water until it’s softened then make it melt in the celeriac Extraction®. Leave it to cool.
Pressa Tartare
Leave the pig pressa in a deep-freezer for 24h. Then, cut the meat in fine tartare. Season the tartare on ice (in a bowl put in another bowl filled with ice) with the mustard, the celeriac Extraction® jelly, the fleur de sel and the olive oil.
Finish and dressing
Serve on a plate and generously grate the horseradish on the top.
