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Vegetable tartar, red pepper coulis and olive oil financier

Appetizers, Mains, Vegetables and Fruits, Vegetables and Fruits

A fresh vegetable tartar, garnished with feta, a red pepper coulis and olive oil financier.

L'idée déco

Don't be shy to try this recipe with all kinds of different herbs and vegetables!

Ingredients

Recipe for 4 personnes

Vegetable tartar

1 Unit(s)
Carrot
1 Unit(s)
French shallot
1 Unit(s)
Zucchini
0.50 Unit(s)
Fennel
100 Gr
Feta cheese
1 Unit(s)
Lemon
8 Leaf(ves)
Basil

Red pepper coulis

2 Unit(s)
Red pepper
1 Unit(s)
White onion
250 Ml
Vegetable stock
30 Ml
Olive oil
5 Leaf(ves)
Basil

Olive oil financier

100 Gr
Wheat flour
2 Gr
Baking powder
2 Gr
Salt
5 Gr
Espelette pepper
50 Ml
Olive oil
1 Unit(s)
Egg
100 Ml
Cream 35%
  • Salt and pepper
  • Olive oil
Vegetable tartar, red pepper coulis and olive oil Financier

Preparation time: 30.00 min

Preheat your four at 400.00 °F

  • Financier

    In a mixing bowl, combine all the dry ingredients, then incorporate the egg and oil.  Mix well.  Once homogeneous, divide the mixture into small molds.

    Cook in the oven at 400°F for 10 minutes.

  • Red pepper coulis

    Cut the onion and peppers into little cubes.  In a sauce pot with a little bit of olive oil, sweat the vegetables for 3 minutes, then add the stock and continue to cook until tender.  Transfer to a blender, add the basil and blend well.  Pass the coulis through a fine mesh sieve and then set aside in the fridge.

  • Tartar

    Cut all of the vegetables and feta into small cubes (brunoise).  Zest and juice the lemon.  Finely slice the basil.  Combine all of the ingredients, season with salt and Espelette pepper.  Combine with olive oil to finish.

  • Plating

    In a bowl, with the help of a ring mold, place the tartar mix.  Place a financier beside.  Pour a serving of coulis into a shot glass so that it can be garnished by the person eating it.

Don't be shy to try this recipe with all kinds of different herbs and vegetables!

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