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Bush vegetable tartare


A summer recipe combining Provencal bush, Espelette pepper, button mushrooms and Breton cauliflower. The Tour de France is complete!

Ingredients for 4 persons :

  • 1 yellow pepper
  • 1 carrot
  • 1 cucumber
  • 1 white onion
  • 5 button mushrooms
  • 1 lemon
  • 2 tomatoes
  • 10 green beans
  • ¼ of cauliflower
  • 1 avocado
  • 2 plain yogurts stirred
  • 250 g of bush
  • 1 pinch of Espelette pepper
  • Salt

Bush vegetable tartare

A summer recipe combining Provencal bush, Espelette pepper, button mushrooms and Breton cauliflower. The Tour de France is complete!

- Wash, cut in half and seed the pepper.

- Peel and wash the carrot, cucumber and onion.

- Immerse the mushrooms in two baths of cold water. Pat them dry and lemon them.

- Cut the skin of the tomatoes crosswise. Immerse them in boiling water for a few seconds until the skin bursts. Cool them in ice water, peel them.

- Divide the cauliflower into small florets.

- Wash the hulled beans and the cauliflower florets. Plunge them for 5 minutes in boiling salted water with coarse salt (they must remain firm). Refresh.

- Cut all the vegetables into small cubes.

- At the last moment, peel the avocado. Cut it in half, pit it.

Lemon its flesh. Mash half an avocado, add the onion and yogurt. Mix and season. Dice the other half.

- Gather the diced vegetables in a salad bowl, mix them with the avocado cream.

- Crush the bush with a fork, season with Espelette pepper.

- Place a layer of bush at the bottom of a glass, cover with the tartare.

Serve very chilled.

Chef's BBA

- The bush can be replaced by faisselle.

- To facilitate digestion: peel or immerse the pepper for 5 minutes in boiling water, drain and cool it.

Cellar side

The taste effects of this dish, like all dishes with a strong vegetal dimension, can be harmful to wines by giving them a grassy character or excessive greenness. This is why it is better to avoid reinforcing alliances and preferably choose wines which are opposed in their style to the vegetal and which have little acid or tannic structure.

The rosé wines are thus, for the most part, the ideal partners of these preparations, especially those of the south, in the first row of which we will put those of Provence but also those of Languedoc hills, often more aromatic.

However, we can choose a Anjou rosé which will have more freshness by its tangy character, offset by a few grams of sugar, going in the direction of the dish. Finally, in contrast to the principle set out above, for plant lovers, the choice of a Loire white wine from the Sauvignon grape like a Menetou-Salon will go in the direction of a tone on tone alliance.

M. Chassin, Recipe: T. Bryone, Photo: C. Herlédan

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