4
Veal tartare
0 - 30 minutes
veal topside
***
prepare fresh
Culinaire Saisonnier
Preparation
Dice the meat. Mix all the ingredients for the tartare sauce and use some of the mix to season the meat.
Clean the langoustines, place them in cling film and freeze. Warm the vegetables and season with olive oil and lime zest. Mix all the ingredients for the cream with the hand blender. Season to taste and set aside to cool.
Fill a ring with the tartare and press down firmly. Place it in the middles of a plate and lay the langoustine carpaccio on top. Decorate with a caviar quenelle and dots of cream. Garnish with borage cress.
Ingredients:
- 200 g veal topside
- langoustines
- caviar
- herbs
- borage cress
- Arbequina olive oil
- lime zest
For the tartare sauce:
- 130 g grapeseed oil
- 100 g French mustard
- 225 g ketchup
- 25 g gherkins
- 25 g salted capers
- 25 g finely diced shallot
- salt
- pepper
- Worcester sauce
- tabasco
- 1/3 bunch of chives
- zest and juice of 1 lime
For the tarragon-basil cream:
- 100 g Greek yoghurt
- 30 g sushi vinegar
- 80 g egg white
- 300 g tarragon-basil oil
- salt
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