Veal Tartare with Caviar
- 4 pers.
- 15 min
- Easy
- The ingredients
- 400 g trimmed veal fillet from La Boucherie Nivernaise
- 2 ripe avocados
- 1 mini cucumber
- 6 finger limes
- 4 limes
- 1 tbsp cane sugar
- 1 tbsp chives
- 1 tsp finely chopped Thai coriander
- 100 g brocciu (Corsican fresh sheep’s milk cheese)
- 30 g fruity olive oil (Château Virant)
- 100 g Kristal® caviar
- 4 pansy flowers
- a few coriander shoots
- fleur de sel
- Kampot pepper
- Espelette pepper
- The recipe
Drain the brocciu in a sieve for 30 minutes, then place it in a bowl. Season with Espelette pepper, a pinch of fleur de sel, the zest of one lime and 1 tbsp olive oil.
Squeeze the juice from one lime. Make a light caramel with the sugar, deglaze with the lime juice and reduce by half. Scoop out the finger lime pearls, add half of them to the syrup and refrigerate.
Cut the veal fillet into 5 mm dice and refrigerate. Finely dice the cucumber, season lightly with salt and leave to marinate for 15 minutes. Drain in a sieve and pat dry with paper towels. Cut one avocado into small dice.
Combine the veal with the cucumber, avocado, coriander, chives, remaining olive oil and 1 tbsp of the finger lime syrup. Season with salt and a few turns of freshly ground pepper just before plating.
Thinly slice the remaining avocado. Shape the tartare using a ring mould and top with a layer of caviar. Garnish with pansy flowers. Place a quenelle of brocciu alongside, scatter with coriander shoots and finish with a few drops of syrup around the plate.
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