French Recipes

caviar and tartare

 

Caviar and tartare

Petrossian caviar and steak tartare

Indeed, this simple dish is special. It comes from an upscale French restaurant right next to Central Park. It is housed in a beautiful old world style building and offers a great atmosphere and great food.
Thanks Doug for sending it to me.

did you know

Baeri Caviar is bred by Siberian sturgeon in France, especially in Aquitaine.

ingredients

  • 24 oz beef fillet, hand cleaned and chopped
  • Tabasco sauce to taste
  • Salt and pepper to taste
  • 4 tablespoons of drained capers, chopped
  • 4 tablespoons of Dijon mustard
  • 6 ounces of chopped shallots
  • 6 ounces of chopped chives
  • 4 ounces chopped piquillo peppers
  • 2 tablespoons of extra virgin olive oil
  • 1 oz Armagnac
  • Caviar, 80 grams

Serve

  • 1 baguette cut ¼ “thick and lightly toasted, approx. 24 pieces
  • 8 ounces of salad

method

  1. Add the first ten ingredients in a large chilled bowl.
  2. Mix with a spoon and adjust the spices with salt and pepper if necessary.
  3. Place 6 ounces of tartare in a ring shape on a chilled plate.
  4. Press down with a spoon to keep the mixture compact.
  5. Top with 20 grams of caviar, gently smooth the top with a spoon and remove the shape.

Serve with 6 croutons and 2 ounces of vegetables on the side.

 

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