Easy tartare
A classic with a twist: steak tartare served on a thin, crispy Hash Brown.
Ingredients:
• 4 Aviko Hash Browns, at room temperature
• 400 grams of steak or tenderloin
• 4 quail eggs
• 1 lime
• 2 tsp mustard
• 3 tsp mayonnaise
• Olive oil
• 4 sprigs of chives
• 1 tbsp cress or mini basil
• Parmesan cheese
Used product:
Method
Preparation: 10 minutes
- Pat Chop the steaks or tenderloin into a very fine tartare or use the chopper. Split the quail eggs.
- Scrub the lime clean and grate the green skin of the fruit.
- Mix the lime zest with the tartare. Season with lime juice, salt and pepper. Mix the mustard with the mayonnaise and put in a piping bag.
- Flatten the Hash Browns. In a frying pan, heat a generous layer of olive oil. Fry the Hash Browns for 4 minutes until golden brown and crispy on both sides.
- Place the Hash Browns on 4 plates. Spoon the tartare on top. Place the egg yolk on top of each tartare.
- Pipe dots of mustard mayonnaise on and around the tartare. Garnish with the chives and cress or mini basil.
- Grate Parmesan cheese to taste on top.
Tip: Replace the steak with roasted beetroot for a vegetarian variant.