2020-08-13 / test@t
Lamb tartare with white currants and strawberries
In this recipe for lamb tartare with white currants and strawberries, it is very important to strike a balance between completely different flavors - sweet and aromatic berries, smoked sauce and the pungency of watercress. Zherukha, by the way, is a perennial aquatic plant with a lot of useful properties.
Ingredients
- thin edge of lamb - 100 g
- vegetable oil - 200 g
- sweet mustard - 10 g
- dry mustard seeds - 5 g
- strawberries - 100 g
- white currant -20 g
- Far Eastern turnip leaf - 5 pcs
- watercress leaf - 30 g
- alder sawdust - 1 handful
- garlic oil to taste
- salt to taste
STEP-BY-STEP COOKING RECIPE
Step 1
Cut off veins and fat from meat, cut into small cubes.
Step 2
Pour boiling water over the mustard seeds several times, boil for a minute and put them in an ice bath.
Step 3
Sort out the strawberries - remove the dense and ripe berries aside, smoke the soft and ugly ones on alder sawdust and mash them in mashed potatoes.
Step 4
Mix with a spoonful of sweet mustard, add some boiled mustard seeds and beat with a whisk, gradually adding vegetable oil, until you get a thick aioli-style sauce. Season the sauce with garlic oil and salt to taste.
Step 5
Season the lamb with the sauce, add some whole strawberries and put on the Far Eastern turnip leaves. Cover the top with watercress leaves. Serve with white currants.
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