Gambero Rosso Tartlet,Radishes & Horseradish Sorbet

Gambero Rosso Tartlet,Radishes & Horseradish Sorbet

David Gallienne
Difficulty level icon
Expert
Completion time icon
30 minutes
8
Videos
A dish worthy of a starred Chef: a perfectly seasoned Gambero Rosso prawn tartlet accompanied by a refreshing horseradish sorbet.
Gambero Rosso Tartlet,Radishes & Horseradish Sorbet
Total completion time
Completion time
30 minutes
Cooking time
2h40
Rest period
24h00
Techniques taught
  • Gutting a fish
  • Zesting a citrus fruit
  • Churning a mixture
  • Cutting vegetables
  • Preparing a shortcrust pastry by hand
  • Making a quenelle with a spoon
  • Making jelly
  • Making a tartar
  • Making a sorbet
  • Making a brunoise
  • Make a radish checkerboard
  • Preparing a shrimp
  • Mixing with a hand blender
  • Mixing a preparation in a food processor
  • Maturating a preparation
  • Using a cookie cutter
  • Slicing with a mandolin
  • Plating a dish using a cookie cutter
  • Cutting shortcrust pastry dough
  • Boning a fish
  • Peeling shellfish
  • Decorating using a piping bag (without tip)
  • Decorating with sprouts
  • Baking shortcrust pastry in the oven
  • Candying a citrus fruit
  • Selecting a fishmonger / scaling utensil
  • Deveining a shellfish
  • Blanching in a saucepan
  • Seasoning tartar
  • Assembling a tartar
  • Rolling out shortcrust pastry

Check out the first segment of this course for free

Étape 1 : Horseradish sorbet

David Gallienne
David Gallienne
Head Chef - 1 Michelin star et Top Chef grand winner
Head Chef - 1 Michelin star et Top Chef grand winner

Étape 2 : Candied lemon puree

Étape 3 : Shortbread dough

Étape 4 : Radish jelly

Étape 5 : Preparing the gambero rosso shrimps

Étape 6 : Gambero rosso tartare

Étape 7 : Plating the tartlet

Étape 8 : Sorbet & finish

David GallienneDavid Gallienne

David Gallienne

Head Chef - 1 Michelin star et Top Chef grand winner
David Gallienne is a Michelin-starred chef from Normandy.

Since 2017, he has been in charge of the magnificent Jardin des Plumes in Giverny. Brilliant and innovative, he has breathed new life into the establishment with his creativity.

In 2020, he won the Top Chef competition, which ranked him among the best French chefs.

In love with his native region, David Gallienne distinguishes himself by proposing a cuisine inspired by the Normandy terroir, which he revisits with surprising flavors.

His camembert emulsion, his vine shoot smoked fish and his shellfish tartars are some of his signature dishes.

Rated 4.6/5 on Trustpilot for +100 reviews.

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