Shredded Stulle, Poached Quail Egg, Beef Tartare

Green Sauce

1. Mix all ingredients for the green sauce in a blender. Afterwards, season with salt and pepper and add a squeeze of lemon if necessary.

Truffle butter

1. For the truffle butter, take the butter out of the refrigerator and let it soften. In the meantime, grate the truffle into fine slices with a truffle slicer. Mix the truffle slices and butter and serve as desired on a small spoon with a piping bag. Then put it back in the refrigerator.

Tartare

1. Cut the pared beef rump into pieces and put them in the meat grinder. Then mix the minced beef with chopped capers (2 teaspoons), a pointed Worcester sauce, a dash of vodka, an egg, salt and pepper. Season to taste and, if necessary, add seasoning.

Poached quail eggs

1. For the poached quail egg, mix a cup of water and a cup of vinegar in a bowl. Bring a pot of water to a boil at the same time – be careful, it shouldn’t be too small. Carefully cut off the head of the quail eggs with the tip of a knife (the shell is very thin and fine. First carefully prick, then cut off). Then place the eggs in the bowl with water and vinegar. When the water boils on the stove, turn it with a whisk until a strudel is formed. Carefully slide the quail eggs into this strudel. Now everything goes very quickly, after 10-20 seconds take the eggs out of the water and rinse them off.

Shredded bread

1. Cut the edge of the bread slices for the shredded sandwich. “Shred” the now rimless slices with a mixer. Heat oil in a large pan and fry the bread in it until it is crispy and brown. In the meantime, mix the crème fraîche with the soy sauce. Arrange everything appropriately.