Asian Tatar from the water buffalo

Asiatisches Tatar vom Wasserbüffel

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

Weiterlesen

Gefülltes Büffelfilet
Schmorbraten vom Wasserbüffel

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