John Myers
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Avocado and Apple Tartare / Beef / Scallop
The perfect avocado and apple tartare / beef / scallop recipe with a picture and simple step-by-step instructions.
Avodaco apple tartare:
- 0,5 Pc. Apples green
- 3 Pc. Limes
- 2 Pc. Avocado
- 2 Pc. Shallot
- 1 tbsp Ginger
- 6 tbsp Olive oil
- 2 tbsp Olive oil with lime
- 4 tbsp Apple Cider Vinegar
- 2 tbsp Bianco balsamic vinegar
- 2 tsp Salt
- Black pepper
- 2 tsp Sugar
- 1 Pc. Red chilli pepper
Beef tartare, truffled:
- 400 g Beef fillet
- 2 Pc. Shallot
- Salt
- Pepper
- 2 tsp Truffle oil
- 40 g Parmesan
Scallop on a mango and chilli bed:
- 5 Pc. Scallops
- 1 Pc. Mango
- 1 Pc. Chili
- 2 Pc. Shallot
- Bianco balsamic vinegar
- Ginger
Avocado apple tartare:
- Finely dice the apples and mix immediately with the juice of the limes so that they do not turn brown. Halve the Avodaco, remove the pulp and also finely dice. Finely chop the shallots and ginger. Mix the oil, vinegar and the spices to a marinade. Mix everything together in a bowl. Let it flow well. Season again to taste before serving.
Beef tartare, truffled:
- Finely dice the beef fillet. Tip: Let it freeze for a moment, then it is easier to cut. Finely dice the shallots. Mix the beef fillet and shallot cubes, season with salt, pepper and truffle oil.
- Coarsely grate the Parmesan and spread it out thinly on a baking sheet lined with baking paper. Melt in the oven. Let it cool down and use it as a decoration.
Scallop on a mango and chilli bed:
- Finely dice the flesh of the mango, as well as the chilli and shallots. Mix everything together, add balsamic vinegar and ginger. Fry the scallops briefly on both sides in the pan. Serve on the mango and chilli bed.
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