Gambero rosso tartlet, radish and horseradish sorbet

Gambero rosso tartlet, radish and horseradish sorbet

David Gallienne
Difficulty level icon
Expert
Completion time icon
30 minutes
8
Videos
Un véritable plat de chef étoilé : une tartelette de crevettes Gambero Rosso parfaitement assaisonnée accompagnée d’un sorbet rafraîchissant au raifort.
Gambero rosso tartlet, radish and horseradish sorbet
Total completion time
Completion time
30 minutes
Cooking time
2h40
Rest period
24h00
Techniques taught
  • Choosing a fishmonger's tool
  • Deboning a fish
  • Gutting a fish
  • Plating a dish using a cookie cutter
  • Making a radish checkerboard
  • Preparing a jelly
  • Cutting a vegetable
  • Preparing a shrimp
  • Deveining a shellfish
  • Peeling shellfish
  • Candying a citrus fruit
  • Blanching in a pan
  • Making a shortcrust pastry by hand
  • Making a quenelle with a spoon
  • Churning a mixture
  • Making a sorbet
  • Maturing a preparation
  • Making a tartar
  • Assembling a tartar
  • Making a brunoise
  • Seasoning a tartar
  • Decorating with sprouts
  • Zesting a citrus fruit
  • Baking a shortcrust pastry in the oven
  • Cutting a shortcrust pastry
  • Rolling out a shortcrust pastry dough
  • Mixing a preparation in a food processor
  • Slicing using a mandolin
  • Using a cookie-cutter
  • Mixing with a hand-held blender
  • Decorating using a piping bag (without a tip)

Check out the first segment of this course for free

Step 1: Horseradish sorbet

David Gallienne
David Gallienne
Chef - 1 Michelin star and Top Chef grand winner
Chef - 1 Michelin star and Top Chef grand winner

Step 2: Candied lemon purée

Step 3: Shortbread

Step 4: Radish jelly

Step 5: Preparing the gambero rosso shrimp

Step 6: Gambero rosso tartar

Step 7: Laying out the tartlet

Step 8: Sorbet and finishing

David GallienneDavid Gallienne

David Gallienne

Chef - 1 Michelin star and Top Chef grand winner
David Gallienne is a Michelin-starred chef and was born in Normandy. Since 2017, he has held the position of chef at the prestigious Jardin des Plumes in Giverny. Renowned for his brilliance and innovative spirit, he has breathed new life into the establishment by showcasing his creativity. In 2020, David Gallienne won the Top Chef competition, making him one of France's top chefs. Deeply attached to his native region, the chef distinguishes himself with a cuisine that draws its inspiration from the Normandy terroir, revisiting traditional flavors with a surprising twist. David Gallienne's signature products include a camembert emulsion, fish smoked with vine shoots and a shellfish tartar. These creations testify to his commitment to regional gastronomy and his ability to marry tradition with innovation.

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Ruthy
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5 stars Trustpilot VoilaChef
Great online training platform. The videos are very detailed, and the professionals are very educational. So you can reproduce the recipes at home, even if you're not a specialist. If you're still hesitating, go for it!
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