To assemble the tartlet, pipe the “röra” in the tartlet shell, put a portion of fried leak on top and finish with carrot powder and fresh carrot leaves. Put the tartlet on a small bowl filled with sunflower seeds to be served á part.
In a small pot, heat up the roasted carrot puré and put a spoonful on the left side of the bigger bowl and place the charcoal baked leaked beside it on the right. Leave space for the charcoal-grilled carrot. Garnish with fresh carrot leaves.
Pour hot sauce on a small pot. Add a little bit of carrot oil in.
The tartlet and the bowl are served, and the carrot is served by me directly from the grill, placed just beside the charcoal baked leak. And to finish the dish, I pour the sauce on the dish myself in front of the guests or jury.
(If possible, I want to grill the carrot in front of the guests or jury while interacting with them. And also, while grilling I would tell them to start with the tartlet. And the carrot is to be placed just beside the charcoal baked leak. And then finish by pouring the sauce on the dish in front of the guests or jury)
The tartlet is supposed to be eaten first. And the grilled carrot is supposed to be picked by hand and be eaten directly from the stick. A knife and fork are needed to eat the dish.