Pressa Tartare, celeriac Extracion® jelly, horseradish snow

Yanncik Alleno

Pressa Tartare, celeriac Extracion® jelly, horseradish snow

Ir View recipe video

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. 

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