Skip to content
Menu
Four Types of Tartare on Brioche Buns
Przystawka

Four Types of Tartare on Brioche Buns

45 minPorcje: 4Nutri-Score C€€€
od @velcheva.vibe13 importówugotowano 0 razy
Dostosuj przepis

czego potrzebujesz

Składniki

4 osoby
  • beef tenderloin (very fresh, finely chopped with a knife)Mięso200 g
  • salmon fillet (sashimi grade, skinless, finely chopped)Ryby200 g
  • tuna fillet (sashimi grade, finely chopped)Ryby200 g
  • avocado (ripe, finely diced)Warzywa i owoce1 kawałek
  • egg yolk (raw, for serving)Nabiał4 kawałki
  • brioche bun (hollowed out, lightly toasted)Piekarnia4 kawałki
  • capers (drained, chopped)Spiżarnia20 g
  • cornichons (finely chopped)Spiżarnia40 g
  • shallot (finely chopped)Warzywa i owoce1 kawałek
  • Dijon mustardSpiżarnia15 ml
  • Worcestershire sauceSpiżarnia10 ml
  • TabascoSpiżarnia5 ml
  • olive oilSpiżarnia30 ml
  • lemon juice (freshly squeezed)Warzywa i owoce20 ml
  • soy sauceSpiżarnia15 ml
  • sesame oilSpiżarnia10 ml
  • chives (finely chopped)Warzywa i owoce10 g
  • saltPrzyprawy4 g
  • black pepper (freshly ground)Przyprawy2 g

na porcję

Wartości odżywcze

496kcal

Węglowodany
33 g
Białko
33 g
Tłuszcz
26 g
Dostosuj przybory

czego użyjesz

Przybory

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

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 3

  4. Prepare the tuna tartare

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

  5. Prepare the avocado tartare

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

  6. Assemble and serve

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