Tatar hat

Tatar hat

Total: 1 hr 45 Min. | Active: 45 Min.
gluten-free
Nutritional value / person: 472 kcal
, Fat: 35 g
, Carbohydrate: 10 g
, Protein: 40 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

To marinate the meat

2tbsp olive oil
1tbsp honey mustard
1 organic lemon, use grated zest and 2 tbsp of juice
1tsp rosemary, finely chopped
a little pepper
300g pork cutlets (each approx. 2 mm thick)
300g veal steaks (each approx. 2 mm thick)

Paprika dip

100g sour single cream
75g cream quark
3tbsp Ajvar (pepper spread) (mild)
½tsp smoked paprika
¼tsp salt

Tartare dip

100g sour single cream
75g cream quark
2 gherkins, finely chopped
2tbsp capers, finely chopped
1tbsp chives, finely chopped
¼tsp salt
a little pepper

Tatar hat

3dl meat bouillon
100g carrots, shredded
50g radishes, shredded
50g red cabbage, shredded
50g savoy cabbage, shredded
60 bacon strips
100 brown mushrooms, cut into approx. 3 mm slices
1tsp sea salt
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Utensils

For 1 Tatar hat

How it's done

To marinate the meat

Combine the oil with all the other ingredients up to and including the pepper. Mix half of the marinade with the pork cutlets and the rest with the veal steaks, cover and leave to marinate in the fridge for at least 1 hr.

Paprika dip

Mix the sour single cream with the quark and ajvar, season.

Tartare dip

Mix the sour single cream with the quark, stir in the gherkins, capers and chives, season.

Tatar hat

Fill the rim of the Tatar hat with the stock, add the vegetables. Begin by browning a few rashers of bacon on the Tatar hat (to grease the surface). Then skewer and cook the marinated meat, bacon or mushrooms on the Tatar hat, season with salt.

Good to know
Tip: Thanks to the meat juices and fat, the stock around the edge becomes wonderfully rich and – together with the vegetables – makes a delicious soup.
Note: A Tatar hat is a fondue device in the shape of a traditional Tatar hat. The grilled food (e.g. meat, fish, mushrooms) is attached to the steel spikes on the heated hat and cooked as you wait. Stock is poured around the rim. This fills up with the cooking juices during use.

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