Tartar tartlets with caviar on potato rösti

Ingredients for 5 servings:

• 360 g beef fillet(s), carefully trimmed
• 2 shallots, finely chopped
• 30 capers, finely chopped
• 2 tsp parsley, finely chopped
• 2 egg yolks
• salt and pepper
• 6 tbsp crème fraîche
• 150 g caviar
• 1 tsp salmon caviar
• some dill tips
• 1 kg potatoes
• salt and pepper
• nutmeg
• 6 tbsp double cream
• lemon juice
• Cayenne pepper
• Wild herb salad
• flowers, edible
• herbal oil
• Mini tomatoes
• 1 bunch of chives
• 100 g oil
• 1 bunch of chives
• 100 g rapeseed oil
• oil
• 430 g water
• 10 g fresh yeast
• 500 g wheat flour plus a little more for processing
• 1 ½ tsp salt
• 3 tbsp bread spice mix
• 100 g onion(s), quartered
• 100 g leek, cut into 2 cm pieces
• 100 g parsley root(s), cut into 2 cm pieces
• 300 g carrot(s), cut into 2 cm pieces
• 250 g celeriac, cut into 2 cm pieces
• 50 g celery leaves
• 50 g parsley leaves
• 100 g tomatoes, ripe, halved
• 50 g mushrooms, fresh, halved
• 2 garlic cloves
• 3 tsp lovage, dried
• ¼ tsp nutmeg, freshly grated
• 5 peppercorns, black
• 4 juniper berries
• 2 bay leaves, dried
• 1 tsp sugar
• 150 g sea salt, coarse
• 30 g olive oil

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 25 minutes

from the show “The Perfect Dinner” on VOX from 24.02.2025

For the tartare, mince the beef fillet twice. Mix with the shallots, capers, parsley, and egg yolk. Season with salt and pepper. Weigh the mixture into 6 portions of 60g each and fill them into serving rings. Spread each portion with 1 tablespoon of crème fraîche and top with caviar. Carefully remove the tartlets from the rings and chill on a smooth tray. Place a small dab of crème fraîche in the center of each tartlet, place a grain of wild salmon caviar on top with tweezers, and garnish with a sprig of dill. For the potato rösti, finely grate the potatoes and divide the mixture into six portions of 60g each. Layer the mixture into serving rings, spray with oil, and roast in a preheated air fryer at 180°C for about 15 minutes, until golden brown and crispy. For the sauce, season the crème fraîche with lemon juice and a pinch of cayenne pepper. For the chive oil, puree the chives with the oil and then strain. To serve, place the tartar tartlets on the warm hash browns, pour the sauce over them and garnish with chive oil. Serve quickly. Serve the wild herb salad with herb oil and mini tomatoes in small side bowls and serve alongside. For the white bread, lightly grease a large bowl. Place 330g of water, yeast, flour, bread seasoning and salt into the Thermomix mixing bowl and knead for 2 minutes. Then transfer the dough to the prepared bowl, cover with a damp cloth and let it rise for about 1.5 hours until it has doubled in size. Transfer the dough to a lightly floured work surface and loosely roll it into a loaf, dusting with flour. Re-cover and let it rise in the refrigerator overnight. Place the dough on a baking sheet lined with parchment paper, pushing the parchment paper together slightly to keep the bread in shape. Cover again and let it rise for 1 hour. 20 minutes before the end of the proving time, place a baking sheet on the lowest rack of the oven, preheat the oven to 250°C, and prepare about 100g of hot water in a cup. Use a very sharp knife to score the bread three times diagonally in the center of the surface, place the sheet on the middle rack of the oven, pour the hot water onto the bottom baking sheet as quickly as possible, and close the oven door immediately to retain the steam. Bake the bread for 20 minutes until golden brown. If it is sufficiently browned before the end of the baking time, reduce the oven temperature to 230°C. Let it cool for 20 minutes, slice, and serve with appetizers and main courses. For the seasoning paste, chop the onions, leeks, parsley roots, carrots, and celeriac in the Thermomix for 15 seconds on speed 7 and transfer to a bowl. Chop the celery leaves, parsley, tomatoes, mushrooms, garlic, lovage, nutmeg, peppercorns, juniper berries, bay leaves, and sugar for 15 seconds on speed 7. Add the olive oil, salt, and chopped vegetables and mix for 20 seconds on speed 6, then cook for 25 minutes on Varoma speed 2, using the splash guard! Pour the finished paste into jars, seal, and let cool. The salt will keep in the refrigerator for up to a year. Gabi prepared this recipe as an appetizer on Monday, February 24, 2025, on the show “The Perfect Dinner” – Day 1 in the Bergisches Land region.