Veal Tartare with Roasted Pear Cream and Mustard Microgreens
Hand-cut veal tartare with capers and shallot, served with silky roasted pear cream and a generous crown of peppery mustard microgreens. A modern chef-l…
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Cooking tools:
- Blender
- Chef's ring
- Kitchen scale
- Oven
- Freezer
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Spoon
- Measuring spoon
- Plate
- Toaster
Ingredients
- 120g veal (tenderloin or top round, well-chilled)
- 1/2 pear (for the cream)
- 1tbsp capers
- 1 egg yolk
- 10g shallot
- 10-15g mustard microgreens
- 1tsp extra virgin olive oil
- to taste sea salt and black pepper
- 1-2 toasted bread slices for serving
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