Tartare with cress and asparagus

Tartare with cress and asparagus

Total: 1 hr | Active: 30 Min.
gluten-free, Low Carb
Nutritional value / person: 306 kcal
, Fat: 20 g
, Carbohydrate: 6 g
, Protein: 26 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@bettybossi.ch

Tartare

1 organic lime, use grated zest and 1 tbsp of juice
1tbsp rice vinegar
1tsp sesame oil
1tsp fish sauce
1tsp sugar
400g beef rump or beef fillet, diced

Asparagus

1tbsp sesame oil
250g thin green asparagus, cut into approx. 5 cm pieces
¼tsp salt

To serve

100g crème fraîche
1tsp wasabi paste
¼tsp salt
1 fresh egg yolk
½bunch garlic chives, finely chopped
1tbsp toasted sesame seeds
30g cress
½tsp salt
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How it's done

Tartare

In a bowl, mix the lime zest and juice with all the other ingredients up to and including the sugar. Add the meat, mix together, cover and chill for approx. 30 mins.

Asparagus

Heat the oil in a frying pan. Stir fry the asparagus for approx. 3 mins., season with salt.

To serve

Combine the crème fraîche with the wasabi, season with salt, spread the sauce on the plates. Mix the meat with the egg yolk, salt, garlic chives, sesame seeds and half of the cress, season with salt. Using a cutter, plate up the tartare on top of the sauce. Arrange the remainder of the cress and the asparagus on top.

Good to know
Serve with: Toast or brioche

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