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Veal tartar, lemon, mustard cream, crumbly bread |

Brunch, Vegetables and Fruits, Cheese, Veal

Silky and tasty tartar that will surprise you with its finesse.

Note

The choice of protein may change, necessarily the seasonings will vary too.

You can also serve this recipe as a dish or tapas.

Ingredients

Recipe for 4 servings

Tartar

300 Gr
Veal scallop
4 Thick slice(s)
Soft bread
1 Unit(s)
Lemon
50 Gr
Shallot
3 Dash
Anchovy fillet
3 Advanced knife
Sriracha sauce
0.25 Bunch(es)
Chives

Finish

100 Ml
Sour cream
2 Tsp
Dijon mustard
1 Tsp
Lemon juice
2 Unit(s)
Caper
100 Gr
Comté cheese
  • Salt and pepper
  • Olive oil
Veal tartar, lemon, mustard cream, crumbly bread |

Preparation time: 45 min

  • Setting up

    Peel and finely chop the shallot.

    Zest and squeeze out the lemon juice.

    Drain the anchovy fillets and chop them lightly.

    Cut the veal cutlets into small cubes (brunoise, tartar), keep the tartar in a bowl in the refrigerator.

    Finely chop the chives.

    Cut nice slices of bread (thickness 1.5 cm / diameter 8 cm)

  • Tartare

    Disque de pain de mie,                                                        Placez les disques sur une plaque de four avec papier cuisson, arrosez-les d'un filet d'huile d'olive recto verso, faites la même chose avec sel et poivre.

    Placez la plaque dans le four chaud pour 5 minutes, attention à la coloration.

    Mix du tartare,                                                                Ajoutez dans le bol du tartare, les zestes de citron et le jus, les échalotes, les anchois et un filet d'huile d'olive (2 cuil. à soupe), mélangez délicatement

    Assaisonnez de poivre, Sriracha et la ciboulette, goutez, ajoutez du sel si nécessaire.

    Gardez le tartare au réfrigérateur.

  • Finish

    Cut the caprons in half on the height, arrange to cut the tail in half ideally.

    Mix the sour cream with the mustard, lemon juice and season with salt and pepper.

    The comté (see the assembly of the plate)

  • Assembly of the plate

    Place the well-seasoned veal tartar on your toasted slices of bread. Do this outside your serving plate to avoid dirtying it.

    On top, grate the Comté cheese, you can now carry your tartar on the plate, slightly off center. Place a half of capron on the top of your veal tartar.

    Using a pipette (ideally) or a pastry bag, make dots of mustard sauce, add with the tip of a knife small dots of Sriracha sauce on the mustard sauce.

The choice of protein may change, necessarily the seasonings will vary too.

You can also serve this recipe as a dish or tapas.

Cooking schedule

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