Asian Tatar from the water buffalo

Asian tartare of fillet with kimchi, mustard seed, crab chips, buttermilk sesame vinaigrette.

SALTS:

• 320gFilletOf 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

Parry the fillet and cut into fine cubes, then mix with the rest of the ingredients and season to taste

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

Put mustard in a saucepan with water, bring to the boil briefly, pour into a sieve and repeat this process 5 times. Then put the vinegar, water and sugar in a saucepan and bring to the boil once, add the mustard seeds. Pour into a mason jar and let it infuse for at least 1 week.

• 10 Stk Clip Chips
• 400 ml sunflower oil

Heat the oil in a saucepan 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, sesame roasted
Garage the tartar with 2 rings and the remaining Zuaten.

Bon appetit.

We thank Eric Reeh for the successful delicacy and wish you a lot of fun with the preparation! Click here directly to his homepage:www.ericreeh.de