Veal tartare with Entremont honey recipe | Valais Switzerland
Chop the spring onions. Cut the sheep’s cheese into thin slices. Crush the hazelnuts and heat in a pan with some butter until caramelised. Chop the meat…
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Ingredients
- 320 g veal escalope
- 12 g matured sheep’s cheese
- 24 g hazelnuts
- 16 g traditional whole-grain mustard
- 12 g spring onions
- 24 g olive oil
- 16 g Entremont honey
- 1 tbsp lemon zest
- 4 pinches of rosemary
- Butter
- Salt
- Pepper
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