Asian Tatar from the water buffalo

Asian fillet tartar with kimchi, mustard seeds, shrimp chips, buttermilk-sesame vinaigrette.

INGREDIENTS:

• 320g filet from head or tip
• 1 shallot, finely diced
• 20g chives, finely sliced
• 1-2 El kimchi, finely mixed (from the Asia department in the supermarket)
• To taste: salt, pepper, sesame oil

Trim the fillet and cut into fine cubes, then mix with the remaining ingredients and season to taste

• 50g Senfclock
• 100 ml of vinegar
• 100 ml of sugar
• 100 ml of water
• To taste: salt, pepper

Place the mustard seeds in a pot with water, bring to a boil briefly, drain into a sieve, and repeat this process 5 times. Then, place the vinegar, water, and sugar in a pot and bring to a boil once. Add the mustard seeds. Pour into a jar and let it steep for at least 1 week.

• 10 Stk Clip Chips
• 400 ml sunflower oil

Heat the oil in a pot to about 160 degrees and fry the crab chips in it, then season with salt.

• 100ml buttermilk
• 50ml sesame oil, light

Mix both liquids and season lightly with salt.
Garnish: Sprouts, cress, pickled green strawberries, roasted sesame seeds
Serve the tartar with 2 rings and the remaining ingredients.

Bon appetit.

We thank Eric Reeh for this delicious delicacy and wish you lots of fun preparing it! Here you can go directly to his homepage: www.ericreeh.de