John Myers
Veal Tartare with Monkfish Cheek
The perfect veal tartare with monkfish cheek recipe with a picture and simple step-by-step instructions.
- 10 Pc. Black peppercorns
- 50 g Parmesan
- 400 g Veal fillet
- 0,5 Pc. Lemon
- 1 Pc. Shallot
- 2 tbsp Cognac
- 2 tsp Dijon mustard
- 3 tbsp Olive oil
- 30 g Pistachios
- 5 Pc. Monkfish cheeks
- 5 Pc. Chervil
- 5 tsp Pistachio oil
- Salt and pepper
- Crush the peppercorns in a mortar, grate the cheese and then mix the two together.
- Heat a coated pan, spread about 2 tablespoons of the cheese mixture flat in a circle and let it melt over medium heat.
- When the cheese is slightly browning on the edge, lift it out of the pan and let it cool on an oven rack or wire rack. Make 5 more cheese slices with the rest of the cheese.
- Pat the veal fillet dry and chop very finely with a sharp knife.
- Squeeze the lemon halves. Peel and finely dice shallot, add to the meat with cognac, mustard and 1-2 tablespoons olive oil, mix and season with salt, pepper and a few drops of lemon juice.
- Finely chop the pistachios. Wash the monkfish cheeks, pat dry, season with salt and pepper and a little lemon juice and turn in the pistachios. Firmly press the pistachios.
- Wash the chervil, shake dry and pluck the leaves. Heat the remaining olive oil in a non-stick pan and fry the monkfish cheeks on each side for 2 minutes over medium heat.
- Put the tartare decoratively on the plates using a ring cutter. Serve the monkfish cheeks next to it. Garnish with cheese slices and chervil and drizzle with the pistachio oil.
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