John Myers
Beef Tartare on Potato Fritters with Fried Chanterelles and Salad Bouquet
The perfect beef tartare on potato fritters with fried chanterelles and salad bouquet recipe with a picture and simple step-by-step instructions.
- 500 gr Waxy potatoes
- 1 piece Fresh onion
- Salt pepper
- 1 piece Egg
- 1 tbsp Flour
- 200 gr Beef tartare
- Salt, pepper, finely dosed
- 1 piece Diced shallot
- 150 gr Small chanterelles
- Some Butaris
- A little sAlt, pepper
- Chopped parsley
- Salad – depending on your taste
- Peel the potatoes and onion, grate on the middle grater. Start with the potatoes and occasionally add a piece of onion in between. Salt, pepper and mix the mixture with 1 egg. If the consistency is a bit too runny, stir in the flour if necessary. Now fry in portions in hot Butaris until the edges of the dough are golden brown
- are. Keep warm in the preheated oven until all the pancakes are fried. Finely season the tartar with salt and pepper and fold in the diced shallot + parsley. Finely clean the chanterelles with the mushroom brush, heat the Butaris in the pan and toss the small chanterelles only briefly, season with a little salt and pepper.
- In the meantime, you can clean the salad, which everyone can add the appropriate sauce to their taste. Now place a potato cake in the middle of the plate, then the beef tartare (best goes with an appetizer ring) and then pour the small chanterelles over it
- Place the salad around this “tower”, garnish a little and then ….. Bon appetit
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