Bullcalf meat tartar with Setra balsamic vinegar caviar

cooking time

difficulty level

Ingredients:

bullcalf tenderloin 150 g;

pickled capers 2 g;

shallots 5 g;

chive 2 g;

balsamic caviar 10 g;

lemon juice 5 ml;

olive oil 10 ml;

salt and pepper to taste.

For balsamic caviar:

Setra balsamic vinegar 100 g;

agar-agar 2 g;

vegetable oil 150 ml.

For green sauce:

olive oil 50 ml;

parsley 100 g;

Setra salt and pepper to taste.

For garnish:

watercress 1 g;

1 quail egg yolk;

a few croutons of bread.

The recipe is provided by: шеф-повар Сальваторе Бурго

Preparation:

1 Prepare the green sauce: mix all the ingredients in a blender until smooth.
2 Make balsamic caviar: bring Setra balsamic vinegar and agar-agar to a boil and "set" through a cooking syringe in small drops in cold vegetable oil. Remove the drops with a spoon and allow the oil to drain.
3 Cut the meat into small cubes, chop the rest of the ingredients. Stir and place on a plate using the molding ring.
4 Garnish the tartar with watercress, quail egg yolk, green sauce, croutons and balsamic cavia.