2020-08-13 / test@t
Goby tartare with chanterelles
Now is the time for such a goby meat tartare - the season of chanterelles is on the doorstep. Please note: we do not cut the meat, but scroll it through a meat grinder and serve the dish almost like a pate - it is convenient to spread it on bread and fill the tartlets. Well, or serve with a salad of rucolla and tomatoes, as the chef recommends.
Ingredients
- beef - 100 g
- vegetable oil - 20 g
- chanterelles - 60 g
- crispbread, rucolla, tomatoes for serving
- capers - 1 g
- shallots - 10 g
- parsley - 2 g
- yolk - 1 g
- Worcester - 1 year
- tabasco - 1 g
- salt - 1 g
- pepper - 1 g
- oil-1 g
- olive oil
STEP-BY-STEP COOKING RECIPE
Step 1
Cut raw meat into small cubes and mince.
Step 2
To prepare the sauce: finely chop the shallots and parsley. Combine yolk, oil, salt, pepper, tabasco, worcester, capers, chopped shallots and parsley.
Step 3
Rinse the chanterelles and fry in vegetable oil.
Step 4
Mix the meat and the resulting sauce, put the fried chanterelles on top. Serve with crisp bread and arugula salad with fresh tomatoes.
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