Avocado Tartare with Sorrel and Rice Sorbet
⏳ Time
25 minutes
🥕 Ingredients
12
🍽️ Servings
2
Description
From the chef of a popular American restaurant.
Ingredients
- Avocado flesh - 8.8 oz
- Pomegranate Seeds - 0.7 oz
- Mint - 4 sprigs
- Maple syrup - 1 fl oz
- Sorrel - 2.5 oz
- Quinoa - 1.8 oz
- Olive Oil - 2 fl oz
- Meyer Lemon Juice - 2 spoons
- Grated Ginger Root - 0.4 oz
- Apple juice with pulp - 1 fl oz
- Crushed ice - 0.7 oz
- Salt - to taste
Step by Step guide
Step 1
Dice the avocado into 1 cm cubes and place them in a bowl. Add a tablespoon of lemon juice, maple syrup, and a pinch of salt.
Step 2
Cut the stems off the sorrel leaves. Finely chop three or four stems and add them to the avocado. Also, add the cooked quinoa.
Step 3
In a blender, combine the sorrel leaves, apple juice, horseradish, ice, and the remaining olive oil, then blend until the mixture reaches a sauce-like consistency. If the sauce is too thick, add a little more oil.
Step 4
Dress with the resulting sauce, sprinkle with pomegranate seeds, and serve immediately while the ice is still intact.
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