Of veal tartare | Debic
Recipe for Veal tartare with caviar, cauliflower cream, and gold leaf. Created by Thijs Vervloet for Debic.
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 www.debic.com.
Ingredients
- 2 cauliflowers
- 5 gelatin leaves
- 300 g Debic Cream 35%
- 400 g veal tenderloin
- 100 g Imperial Heritage caviar
- 80 g Debic Cream Plus Mascarpone
- 20 g shallots (in brunoise and blanched)
- 10 g chives (finely chopped)
- 50 ml sushi vinegar
- 1 lime (the zest and the juice)
- espelette pepper
- extra virgin olive oil
- gold leaf
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