Aussie Lamb Rump Tartare and Pickles by Chris Alexander, Executive Chef at Restaurant Associates (Co
Chris Alexander, Executive Chef at Restaurant Associates (Compass) Aussie Lamb Rump Tartare and Pickles.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thechefsforum.co.uk.
Ingredients
- 440g Aussie lamb rump
- 3 anchovy fillets
- 1 banana shallot
- 50g capers
- 3 dill gherkin
- Salt & Pepper (to taste)
- 80g dill
- 1 clove garlic
- 150ml olive oil
- 5g salt
- 1 egg yolk
- 1 bulb garlic
- 150g sunflower oil
- 15g vinegar
- 15g lemon juice
- 7g salt
- 50g caviar
- 40g dill
- Mustard frills
- Nasturtium
- Edible flowers
- 150ml dill pickling liquor
- 40g UltraTex
- 150ml white wine vinegar
- 50g caster sugar
- 60g mustard seed
- 50ml water
- 50g sugar
- 90g water
- 10g flour
- 10g charcoal powder
- 30g oil
- 4g salt
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