Celeriac tartare

00640 CELERY TARTAR INGREDIENTS for 2 PERSONS 15 g of truffle (canned with liquid) 50 g Parmesan cheese, in one piece without crust, a small shallot, 150 g of celeriac, 1 tablespoon vinegar, 1 1/2 teaspoons walnut oil, one tablespoon of sunflower oil, 1 tablespoon chopped fresh chervil, salt and pepper.

Preparation 30 minutes 60 minutes Cooking Drained the truffle over a bowl to keep the liquid, then with the help of a knife, cut the truffle and the piece of Parmesan cheese into small dice.

Peel and finely chop the shallot.

Clean and then cut the celeriac into piccolissini cubes.

In a small saucepan, bring the vinegar to a boil: tuffateci the celeriac cubes, stir, add the shallots, truffles and Parmesan.

After a few minutes, drain and pour everything into a large bowl.

In a bowl using a fork, beat the liquid truffle conservation with the walnut oil and sunflower, a pinch of salt and pepper.

Stir half of this sauce as well as half of Chervil in Salad Bowl and stir.

Spread the tartare on cold dishes and date Tartare a regular shape.

Decorated with the rest of Chervil and soak with vinegar.

Served without waiting.