Ingredients
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
Peas
Tartare
To serve
How it's done
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Peas
Heat the butter in a pan. Add the peas, garlic and water, cover and cook for approx. 10 mins. until soft. Puree the peas until smooth, allow to cool slightly. Add the double cream and all the other ingredients up to and including the salt, mix, season.
Tartare
Place the meat in a bowl with all the other ingredients up to and including the salt, mix well.
To serve
Place a cutter (approx. 10 cm in diameter) on a plate, add ¼ of the tartare, press down gently. Sprinkle with some chopped truffle almonds. Top with half of the pea purée and a quarter of the tartare, and sprinkle with a few chopped truffle almonds. Repeat these steps with the remaining tartare, pea purée and almonds.
| Serve with: | Toast or brioche |
|---|
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