Beef tatar in a crispy Rösti ring with quail egg
Preparation
- Rösti rings: Sauté the Rösti Potatoes briefly in a pan to defrost them. For each portion, grease two round cutters of different diameters of approx. 0.5 cm and place one inside the other. Press the Rösti mixture into the space between the two rings and then bake in the oven (hot air) at 180 °C for approx. 10 - 15 minutes. Leave to cool and carefully remove from the rings.
- Beef tatar: Mix the fillet of beef with the remaining ingredients and the spices and season to taste with salt and pepper.
- Avocado tomatoes: Marinate the diced avocado and tomatoes with salt, pepper and olive oil.
- Serving suggestion: Place the avocado tomatoes and beef tatar next to each other in the Rösti rings. Heat the butter in a pan and fry the quail eggs in it, remove from the heat, leave to stand and place on top of the tatar. Decorate with chopped parsley. Pipe the avocado cream and truffle mayonnaise onto the plates and garnish with baby leaves
Ingredients
-
500 g 11er Rösti Potatoes,
grated potato
4 quail‘s eggs
1 tsp butter for frying -
Beef tatar
400 g fillet of beef, finely diced
40 g onions, finely chopped
4 gherkins, finely chopped
20 g capers, finely chopped
40 g tomato, dried, finely chopped
2 anchovy fillets, finely chopped
2 tbs ketchup
2 cloves of garlic, finely chopped
6 ml cognac
1 tbs Dijon mustard
6 dashes of Worcester sauce
3 dashes of Tabasco
1 tsp paprika powder
Salt, pepper -
Avocado tomatoes
1 avocado, diced
2 tomatoes, diced
1 tsp olive oil
Salt, pepper -
As garnishing:
Parsley, finely chopped
Baby leaves
Avocado cream
Truffle mayonnaise