Maximilien Carlier 12:02 p.m., December 30, 2022
Every day, Europe 1 looks at an idea or a problem in your daily life.
On the eve of New Year's Eve on December 31, chef Diego Delbecq invites you to discover his recipe for beetroot tartare.
An easy, original and inexpensive starter that will undoubtedly amaze your guests.
What to do as a meal for New Year's Eve?
With inflation, some will want to celebrate the new year without breaking the bank.
Maximilien Carlier met Diego Delbecq, trained by starred chef Marc Meurin.
He was distinguished this year as "young talent Gault and Millau" in the category "Grand of tomorrow".
This chef from the Rozo restaurant, located in Marcq-en-Baroeul in Hauts-de-France, gives us his inexpensive recipe to delight the table.
The recipe for beetroot tartare with eggs
Ingredients :
- Chopped beets cooked in coarse salt.
(Cooking 1h30-2h15 at 160°)
- An egg yolk marinated in balsamic vinegar and soy sauce
- Onions in vinegar
- A clove of garlic
- A teaspoon of mustard
- Thick smoked cream
- A teaspoon caper soup
- A tablespoon of gherkins
- A spoonful of chopped tarragon
- A spoonful of salmon roe
- Beetroot pickles
- Horseradish
© Maximilian Carlier / EUROPE 1
Recipe :
Mix two spoonfuls of chopped beets, a spoonful of tarragon, capers and gherkins.
Then add the mustard, the spoon of thick smoked cream, then the onions and garlic.
Season with salt, pepper and tabasco.
Mix everything.
Place a beet quenelle on a plate.
Make a small hollow inside to place the marinated egg.
Cover the tartare and the egg with beetroot pickles.
Add the salmon eggs on top.
Finally, grate horseradish.
"An easy-to-make appetizer", for chef Diego Delbecq.
"It is possible to prepare everything in advance in order to enjoy the guests. It brings a lot of freshness and it is not expensive. There is some for 1€, 1€20 per head. When you have already made the aperitif , the eternal toasts, the champagne, this starter gives a boost to continue the meal", he assures.
Sure to impress your guests!