Discover our exclusive, creamy tartare recipe, combining Balik Overture salmon with fillet of beef.
Bordeaux vinaigrette
20ml red wine vinegar
20ml veal stock 20ml Bordeaux wine
10ml blackcurrant liqueur chopped shallot
20ml sunflower oil
20ml walnut oil
fine salt
sugar
Mustard sauce
30g sour cream
30g mayonnaise
20g Dijon mustard
sugar
freshly ground pepper
salt
orange zest
Tartare
1 Balik Classic Ouverture (200g)
150g fillet of beef
80g lettuce shoots
6 cherry tomatoes
4 quail eggs, cooked and halved
½ bunch chopped chives
a few sprigs of dill
lemon
salt
coarse salt
fine salt
The recipe :
1. 1 Bring the veal stock to the boil with the shallots, wine, blackcurrant liqueur and vinegar and season with salt and sugar. Leave to cool. Once cold, add the oils and whisk to combine.
2. 2. Mix the sour cream, mayonnaise and Dijon mustard. Season with orange zest, salt and pepper. Place the mixture in a piping bag and chill.
3. 3. Cut the slices of Balik Classic into thin strips and then into small cubes. Do the same with the fillet of beef. Mix the two tartars together and season with the lemon juice, chopped chives, orange zest, salt and freshly ground pepper.
4. 4 Chop the chives, halve the cherry tomatoes and halve the hard-boiled quail eggs.
5. 5 Toss the salad with the Bordeaux vinaigrette and place on the centre of the plate.
Use two spoons to make two quenelles of tartare.
Decorate with the classic salmon roses, quail eggs and mustard sauce using a piping bag.
