ingredients

For the Yellow Tartar:

400gr of yellow locus
2 finely chopped shallots
2 tablespoons soy sauce
1 nice handful of fresh quetsches
Pepper

The caramel:

75gr of sugar
50gr of marmalade jam Happy Mother
2 tables of water
4 tbsp raspberry vinegar

Accompaniment:

4 pippets
50gr of currants
4 tablespoons of Bonne Maman quetsch jam
1 bowl of Calvados - Butter

Steps

Step 1

Cut the pollack in small dices of about 5mm.
Mix with soy sauce, chopped quetsch, shallots and pepper.
Place in the refrigerator and let simmer for one hour.

2nd step

In a saucepan, divide the water in the sugar before cooking.
Heat gently.
Once the syrup is bubbling and starts to brown, add the quetsch jam.
Do not stir and wait for the caramel to change color ...
When it turns amber, remove the pan from the heat and pour the vinegar.
Let cool.

Step 3

Take out the preparation instead of the refrigerator.
With a cookie cutter, cut out rounds of place and place them in the center of the serving plates.
Pour a little caramelized sauce on and around the tartars.

Step 4

To accompany this dish, play the menu of sweet-salty / hot-cold until the end with a tartare of apples cooked with jam of quetsches ...

Step 5

Swell the currants for a few hours in the bowl of calvados.

Step 6

Peel the pippets, hollow out and cut into cubes.

Step 7

Cook them gently to soften them just a little.

Step 8

Arrange next to the tartares with some pieces of quetsch decoration and serve!