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
Curd egg yolks
Tartare
Utensils
For an approx. 1-litre dish with a lid
How it's done
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Curd egg yolks
Mix the salt and sugar, put ⅔ of it in the dish, make 4 wells using the back of a spoon. Carefully place the egg yolks in the wells, gently cover with the remaining salt and sugar mixture. Seal the dish well, then chill for approx. 12 hrs. Remove and rinse.
Tartare
Combine the meat, radishes and radish greens and all other ingredients up to and including 1 tbsp oil and lime juice, season. Serve the tartare on 4 plates, place an egg yolk in the middle of each. Mix the remaining oil and lime juice, season with salt, drizzle on top.
| Tip: | If you chill the egg yolk in the salt and sugar mixture for up to approx. 1 day, the egg yolks will be even firmer. |
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How-tos
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