Heritage tomato tartare with fennel rocket and bitter leaves_ Iain Graham, chef and food stylist
Serves 2 Prep time 30 minutes cook time 30 minutes
200g peeled heritage plum tomatoes: The more colourful the mix the better
40 g peeled cherry tomatoes
15 g finely chopped capers
15 g finely chopped cornichons
a splash of balsamic or sherry vinegar
1 head fennel
175 ml White wine
175 ml olive oil
1 sprig of rosemary
2 bay leaves
4 garlic cloves
2 tbs caster sugar
30 lemon juice
pinch of fennel seeds
125ml water
1/2 tsp Xanthan gum
Dressing:
70 g rocket
20 ml water
30 White balsamic or white wine vinegar
1 tbs dijon mustard
100 ml olive oil
Some bitter crunchy leaves washed and ready to go
Take the tomatoes, cornichons & capers and toss them into a bowl with a good crack of salt and a splash of either sherry or balsamic vinegar. Chop the cherry tomatoes in half and chuck them in as well and allow this to sit and and infuse.
Next cut the fennel into four pieces and place in a saucepan with the oil, white wine, rosemary, bay leaves, garlic, Fennel seeds, sugar and lemon juice.
Cook on a gentle heat until the fennel has turned soft. The smell will be unbearably delicious.
Blend 125 ml of water with the Xanthan gum until it begins to become really thick. Take the fennel out or the cooking oil and add to the bender. Continue to blitz until it's really thick. You can add a splash of the cooking oil in at this point too. You should end up with a rich fennelly fragrant mayo.
That done it's time for the rocket sauce. It's super easy, Take all the dressing ingredients; blend it all up in a high speed blender. Done.
I used a cutting ring for this but you can do without for something more rustic.
Stir the tomato mix and dress with a splash of olive oil and taste to check the flavour and seasoning.
Spoon the tomato mix into the ring and press down until it's all nicely compacted. Remove the ring and spoon the fennel puree onto the top.
Dress the plate with the rocket sauce too, and then serve with a bowl of crunchy bitter leaves.