Preparation for fish tartare
With the French inspiration, you will be on familiar ground!A classic with among others olive oil, caper, dill and our little plus: the candied lemon. An unparalleled flavor and well dosed each time. Play the chefs at home and impress your guests for sure!
For 100 grams of cut fish, add 2 tablespoons (30 mL) of our tartar preparation (or more to taste), French shallot and lemon zest.To add a little cream, an egg yolk and for crispy homemade dill chips.
****Fish to use: salmon, trout, tuna, knight shade.
Preparation for meat tartare
Our version of the classic recipe for a red meat tartare: Dijon mustard, capers, pickles and our gourmet touch; brandy are among the main ingredients. You will appeal as much to the experienced tartare lover as to the one who tries it for the first time. Go ahead, take out the big game, even on a Tuesday night!
For 100 grams of cut meat, add 2 tablespoons (30 mL) of our tartar preparation (or more, to taste), French shallot, parsley, egg yolk (if desired) and even a good grated parmesan. For a little crunch, add some fried onion.
****Meat to use: beef, veal, duck, lamb, horse, bison, elk.