Tartare

    02 Tartar Veal tartare with fried asparagus, pickled onions, parmesan, watercress and egg yolk
    4 people

    300 g veal fillet or tenderloin
    12-16 green asparagus
    ½ cup olive oil
    4 organic eggs
    Sea salt and freshly ground pepper
    20 g Fresh Parmesan
    1 handfuld cress
    10 small onions/pearl onions
    15 g butter
    1 organic lemon
    1 tsp. honey
    1 dl water

    Peel onions and put in a pot with water, honey, juice and finely grated zest of lemon, salt and freshly ground pepper. Bring to a boil and when it boils, remove pot from heat and let onions rest finished in the warm brine. Cut the meat in small cubes with a sharp knife so that the meat is cut and not squashed. Put the meat in a bowl. Rinse asparagus and crack the root end of.

    Heat a pan and fry the asparagus at high heat in olive oil, about 1 min, turn them well around while they fry, so they get a nice brown color on all sides and so they still have great freshness and crispyness.
    Take asparagus of the pan and season with salt and freshly ground pepper. Serve with tartare on plate with the warm fried asparagus, pearl onions divided in shells, freshly grated parmesan, cress and egg yolk.
    Eat as a lunch dish or main course with good bread.

    03 Tartar