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Tartare from Land and Sea

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Tartare from Land and Sea

The perfect tartare from land and sea recipe with a picture and simple step-by-step instructions.

  • 0,5 bunch Parsley
  • 2 piece Rosemary sprigs
  • 1 piece Clove of garlic
  • 1 shot Oil
  • 1 pinch Sea-Salt
  • 1 pinch Pepper
  • 250 g Mixed salad
  • 400 g Tuna fillet
  • 600 g Beef fillet
  • 5 piece Quail eggs
  1. Chop the parsley, rosemary and garlic as finely as possible. Then put the oil in a bowl and add everything. Season the whole thing with salt and pepper. Wash the garden lettuce and drain with a salad spinner. Cut the tuna fillet into very small cubes.
  2. Turn the beef fillet through the meat grinder and season with salt and pepper (keep it subtle). Place the tuna on the spoon, decorate the salad and cover with a little dressing. Put the beef fillet in a round shape, smooth from above, make a small depression and place the egg yolks of the quail egg in the middle.
Dinner
European
tartare from land and sea

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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