Veal tartare with capers, poached egg, sun-dried tomatoes and bread crouton

Amount of people: 4

Preparation Time: 0 - 30 minutes

Veal product: veal fillet

Difficulty: *

Cooking methods: prepare fresh

Preparation

Chop/cut the veal as finely as possible and season with the capers, onion, ketchup, oil, parsley, pepper and salt. Shape them by pressing them into a ring or make four equal sized balls and slightly flatten them.

Cut the bread slices into strips and fry these in the peanut oil on both sides until golden brown, season lightly with pepper. Break the eggs separately into four cups and put the cups into the freezer for 15 minutes.

Bring a small pan of water to the boil, turn down the heat and add a dash of vinegar (the acid will keep the egg white together better). Make a small whirlpool in the water with a whisk, and carefully slide an egg into the middle of the whirlpool in one flowing movement. Poach the egg in about 3 (small egg) to 4 (large egg) minutes, and carefully remove it from the water with a slotted spoon, and put it on a cloth or kitchen paper.

Cut off any strands of egg white and season lightly with salt. Put the poached egg on the veal tartare and serve with sun-dried tomatoes and the bread crouton.

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