Romantik Blog
Tatar
Tartar of Andechs pasture-raised beef with herb bisque and artichoke puree.
A recipe by chef Hyusein Hyuseinov from his authentic country house kitchen at the Romantik Hotel Chalet am Kiental in Herrsching am Ammersee.
Ingredients
Herb bisquit
- 3 eggs, separated
- 1 tsp lemon juice
- 75 g flour, sifted
- 1 pinch of salt
- 1 tablesp baking powder
- 100 g salad herbs chopped
Artichoke puree
- 1 jar of artichoke hearts, drained weight approx. 200 g
- 1 tsp lemon juice
- 2 tbsp. crème fraîche
- 1 pinch of salt
Mustard dumpling
- 3 tbsp. mustard seeds
- 1/8 l apple juice
- 1 tbsp dried tomatoes, finely diced
- 1 pinch of salt
Tatar
- 750 g fillet of Andechs pasture-raised beef
- 4 shallots, finely diced
- 3 tbsp capers chopped
- 3 gherkins, finely diced
- 10 anchovy fillets, chopped
- Salt, pepper, some chilli
- 6 quail eggs
Instructions
-
1.
Herb bisquit
1. heat the oven to 200° C (fan oven).
2. line a loaf tin with baking paper
3. mix the egg yolks, herbs and salt together
4. beat the egg whites with the lemon juice until very stiff, fold in the egg yolk and herb mixture
5. put the dough into the loaf tin
6. bake for approx. 10 minutes
7. leave to cool and cut out 6 round doughnuts (ring diameter approx. 7 cm) -
2.
Artichoke puree
1. drain the artichoke hearts, purée finely and pass through.
2. mix the artichoke puree with crème fraîche, lemon and salt. 3.
3. fill into piping bag -
3.
Mustard dumpling
1. briefly boil mustard seeds in apple juice, sieve and rinse, a total of 3x.
2. mix cooked mustard seeds with dried tomatoes and salt and season to taste
3. form dumplings -
4.
Tatar
1. remove the tendons and skin from the fillet of beef and dice finely: cut thin slices into thin strips and then cut these into very fine cubes.
2. mix the fillet with shallots, capers, anchovies, pickles and spices
3. fry quail eggs as fried eggs -
5.
Arrange
1. place the tartar mixture on the herb sponge fingers and press down a little in the ring, remove the ring.
2. place the quail fried egg on top. 3.
3. arrange with artichoke puree and mustard gnocchi, decorate as desired and serve.
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