Vermeer* Amsterdam – Veal tongue with tomato compote and Celery cocktail

04 Sep Vermeer* Amsterdam – Veal tongue with tomato compote and Celery cocktail

Beetroot tartare with cherries and veal tongue (4 persons)

Veal tongue • 4 slices of grilled veal tongue For the tartare • 200 g raw beetroot (small cubes) • 100 g cooked beetroot (small cubes) • 100 g cooked and dried beetroot (small cubes) • 50 g chopped cherries • 1 teaspoon dark miso • 1 teaspoon capers • 1 teaspoon finely chopped shallots • 1 teaspoon finely chopped flat-leaf parsley • Mustard to taste • Tabasco to taste • Lemon oil Mix all the ingredients and season as you would a normal steak tartare  

Lava mayonnaise – 100 g finely chopped shallot – 100 g white balsamic vinegar 8 egg yolks (boiled for 6 minutes in boiling water) – 50 ml olive oil 1 bunch of lovage (boiled in boiling water and mashed)   Boil the shallots in olive oil, then boil the balsamic vinegar in this. Reduce to a jam. Puree the shallot jam with the egg yolks and slowly add the olive oil to make a mayonnaise. Add the pureed lovage. Season with salt and pepper to taste.  Serve Dress the beet tartare in a ring on the plate. Put a generous dot of the lovage cream on the tartare. Grill the sliced veal tongue and place on top of the beet. Garnish with a pickled cherry.   RECIPE COCKTAIL BELOW PHOTO   Green Smash 50 ml Seedlip Spice 20 ml lime juice 15 ml basil syrup 15 ml celery leaf syrup Garnish: dash of lovage oil 1 small sprig of celery   Fill tumbler with ice cubes to chill glass. Add all ingredients together except the lovage oil and shake with ice and a shaker. Remove the ice from your tumbler glass and put large ice cube (or loose ice cubes) in the tumbler. Fine strain from shaker over into tumbler glass. Garnish with celery and lovage oil drizzle.