Green Buckwheat Tartare

| 13 April 2018

Whenever we are dreaming of warmer days yet to come, we dream of light and easy-going dishes that are easy on our digestion. Especially those that feel slightly ethereal, smell of summertime, and don’t make us feel tired or lethargic afterward.

This delicate, floral, yet filling dish can be used as an excellent side; the celeriac and almond sauce lends itself as a versatile base for a variety of raw soups; while the whole dish can easily become the star of any lunch or dinner table with some more elevated plating techniques (see the picture) and a generous sprinkling of fresh asparagus shavings. It also happened to be one of the stars of the show in our last summer menu thanks to our chef Mariana.

P.S. the only advanced prep you need to do is to soak some buckwheat groats overnight.

Enjoy!


Green Buckwheat Tartare

Ingredients

Tartare

55 g buckwheat groats
35 gr avocado
20 gr red pepper
5 gr pink olives
20 gr tenderstem broccoli
50 gr celeriac & almond sauce
7 gr apple sauce
Pinch of salt
Pinch of pepper

Method

Soak the buckwheat overnight, rinse and put aside in a mixing bowl. Add finely diced pepper, tenderstem broccoli, dill, olives, and avocado., mix well, season to taste.

Celeriac & almond sauce 

550 ml unsweetened almond milk (make your own or use store-bought)
5 g spring onion

20g apple
300 g celeriac
45 g celery
2 tbsp lemon juice
¾ tsp salt
½ cup olive oil
1 tbsp coconut oil
5 g unpasteurized green or pink olives
20 g tenderstem broccoli (leftovers from the main tartare part)
Pinch of salt
Pinch of pepper

Method

In a high-speed blender, blend together celeriac, celery, lemon juice, salt, almond milk, and apple until smooth. After that, put it through a sieve or a muslin bag, and then blend it again with coconut oil and olive oil.

Optional topping: asparagus, strawberry, fennel & dill, fennel pollen (optional)

Plating

Fold a couple of tablespoons of the buckwheat mix in a cup or a metal mold and position it upside down in the centre of a soup plate or a big bowl. Gently remove the cup/mold. Pour 0.5-1 cup of celeriac and almond sauce around it. Finish off with generous shavings of fresh asparagus, quarters of strawberries, strands of dill, and fennel. Dust with fennel pollen (optional)

Enjoy!

With Celebration & Appreciation,

Joel & Aiste