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Four Types of Tartare on Brioche Buns
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Four Types of Tartare on Brioche Buns

45 minPara 4Nutri-Score C€€€
de @velcheva.vibe13 importaciones0 veces cocinadas
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Ingredientes

4 personas
  • beef tenderloin (very fresh, finely chopped with a knife)Carne200 g
  • salmon fillet (sashimi grade, skinless, finely chopped)Pescado200 g
  • tuna fillet (sashimi grade, finely chopped)Pescado200 g
  • avocado (ripe, finely diced)Frutas y verduras1 pieza
  • egg yolk (raw, for serving)Lácteos4 piezas
  • brioche bun (hollowed out, lightly toasted)Panadería4 piezas
  • capers (drained, chopped)Despensa20 g
  • cornichons (finely chopped)Despensa40 g
  • shallot (finely chopped)Frutas y verduras1 pieza
  • Dijon mustardDespensa15 ml
  • Worcestershire sauceDespensa10 ml
  • TabascoDespensa5 ml
  • olive oilDespensa30 ml
  • lemon juice (freshly squeezed)Frutas y verduras20 ml
  • soy sauceDespensa15 ml
  • sesame oilDespensa10 ml
  • chives (finely chopped)Frutas y verduras10 g
  • saltEspecias4 g
  • black pepper (freshly ground)Especias2 g

por ración

Nutrición

496kcal

Carbohidratos
33 g
Proteínas
33 g
Grasas
26 g
Adaptar utensilios

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Utensilios

  • Bol ×4
  • chef's knife
  • cutting board

paso a paso

Preparación

  1. Prepare the brioche buns

    • Slice the tops off the brioche buns and hollow out the centre.
    • Toast the buns lightly so they hold their shape.
    Paso 1

  2. Season the beef tartare

    • Mix the chopped beef with the shallot, capers, cornichons, Dijon mustard, Worcestershire sauce and Tabasco.
    • Season with salt and pepper and a drizzle of olive oil.
    Paso 2

  3. Prepare the salmon tartare

    • Combine the chopped salmon with the lemon juice, chives and a little olive oil.
    • Season with salt and pepper.
    Paso 3

  4. Prepare the tuna tartare

    • Mix the chopped tuna with the soy sauce, sesame oil and chives.
    • Season with pepper.
    Paso 4

  5. Prepare the avocado tartare

    • Dice the avocado and dress it with lemon juice, olive oil, salt and pepper.
    Paso 5

  6. Assemble and serve

    • Spoon each tartare into a hollowed brioche bun.
    • Top each with a raw egg yolk and serve immediately.
    Paso 6
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