4
Veal tartare with sturgeon and salmon roe
0 - 30 minutes
veal sirloin
*
prepare fresh
Culinaire Saisonnier
Preparation
Cut thin slices of the veal sirloin, place them uncovered on cling film and store in the fridge. Cut some of the veal into tartare and mix with the same quantity of finely chopped sturgeon. Add a little smoked sturgeon to taste. Dress with mascarpone and mayonnaise. Season with pepper, sea salt and finely chopped pressed caviar. Dice the chicory and pear and season with mayonnaise, mascarpone, finely chopped oyster leaf, rock chives and dried samphire (salt).
Roll up the tartare in the slices of veal sirloin and put in the freezer for an hour in order to be able to cut it better. Serve some of the chicory salad and top with a roll of tartare. Garnish with salmon roe, oyster leaf and rock chives.
Ingredients:
- 1 piece of veal sirloin
- sturgeon fillet
- smoked sturgeon
- mayonnaise
- sea salt
- white pepper
- salmon roe
- pressed caviar
- mascarpone
- chicory
- pear
- oyster leaf
- rock chives
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