Now that I have the book of Joan Roca, I thought I would try an other recipe of his book. The result was not really as expected as I didn’t dry enough the tomatoes, so it didn’t get the texture that Joan Roca is explaining and what is making this dish so nice. But the taste was nevertheless great.
What do you need?
For the tartar:
- 600g of tomatoes
- 20g of shallots
- 10g of pickles
- 10g of capers
- salt and black pepper
- dried onions
For the mustard elmulsion
- 1 yolk
- 45g of olive oil
- 8g of old style mustard
- Peel the tomatoes, remove the flesh and seeds. Slice in small pieces of same size.
- Use a food drying machine or your oven until the texture is getting dry and similar to minced meat. With the drying machine, arround 2hrs at 55 degrees Celsius or arround 70 degrees Celsius with your oven. However, the most important thing is to check the texture as I did stop it too early for example
- Prepare the mustard emulsion: Whisk the yolk well in a bowl. Add the olive oil slowly and continue to whisk. Finally, add the mustard, mix well and reserve in the fridge.
- To prepare your tartar, add the tomatoes wit the rest of the ingredients that you will chopped small. (Shallots, capers, pickles, mustard emilsion, a bit of olive oil if necessary and salt & black pepper.
- Form it with a round form for example, add a spoon of emulsion on top and some dried onions for example if you have