Tomato Terrine and Tartare
Directions
- 1Blanch and peel tomatoes.
- 2Blanch and peel tomatoes.
- 3Blanch and peel tomatoes.
- 4Cut tomatoes in half and remove seeds.
- 5Cut tomatoes in half and remove seeds.
- 6Cut tomatoes in half and remove seeds.
- 7Make a puree of tomatoes.
- 8Make a puree of tomatoes.
- 9Make a puree of tomatoes.
- 10Strain the tomato puree.
- 11Strain the tomato puree.
- 12Strain the tomato puree.
- 13Mix tomato puree with gelatin.
- 14Mix tomato puree with gelatin.
- 15Mix tomato puree with gelatin.
- 16Arrange tomatoes in a square mold.
- 17Arrange tomatoes in a square mold.
- 18Arrange tomatoes in a square mold.
- 19Pour tomato gelatin mixture over tomatoes.
- 20Pour tomato gelatin mixture over tomatoes.
- 21Pour tomato gelatin mixture over tomatoes.
- 22Cut tomato terrine in small cubes.
- 23Cut tomato terrine in small cubes.
- 24Cut tomato terrine in small cubes.
- 25Prepare the tomato tartare.
- 26Prepare the tomato tartare.
- 27Prepare the tomato tartare.
- 28Mix all the ingredients of the tartare.
- 29Mix all the ingredients of the tartare.
- 30Mix all the ingredients of the tartare.
- 31Serve.
- 32Serve.
- 33Serve.
Ingredients
- 20 tomatoes
- 20 tomatoes
- 20 tomatoes
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 2 tablespoon olive oil
- 2 tablespoon olive oil
- 2 tablespoon olive oil
- 2 gelatin sheets
- 2 gelatin sheets
- 2 gelatin sheets
- 100 ml water
- 100 ml water
- 100 ml water
- 1 tablespoon chives
- 1 tablespoon chives
- 1 tablespoon chives
- 100 g sun-dried tomatoes
- 100 g sun-dried tomatoes
- 100 g sun-dried tomatoes
- 2 tablespoon capers
- 2 tablespoon capers
- 2 tablespoon capers
- 1 shallot
- 1 shallot
- 1 shallot
- 2 tablespoon olive oil
- 2 tablespoon olive oil
- 2 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 2 tablespoon balsamic vinegar
- 2 tablespoon balsamic vinegar
- 1 tablespoon mustard
- 1 tablespoon mustard
- 1 tablespoon mustard
Equipment
knifebaking panfood processortongsspoontorchbowlcheeseclothplate