Beef tartare, liquid egg yolk in Schüttelbrot and artichokes
An extraordinary and very delicate dish. The egg yolk in the Schüttelbrot coating combines this delicious dish with the traditional taste of Schüttelbrot. This recipe is for 4 people. Bon appetit!
| Servings: 4 | Preparation time: 60 min |
Ingredients
Tartar
- 400g beef fillet
- olive oil
- salt
- Pepper from the mill
- 1 lemon
- 4 eggs
- 1 artichoke
- 100g Schüttelbrot crumbs (finely grated)
Other ingredients
- Seed oil for frying
- Panure of Schüttelbrot crumbs and herbs
Preparation
- finely chop the beef fillet by hand
- put this in a bowl and season with the ingredients olive oil, salt and pepper.
- then mix everything well
- now clean the artichoke, peel and then slice it finely
- depending on your taste, you can marinate the artichoke with a little lemon juice, salt, pepper and olive oil and leave to marinate
- heat the seed oil in a saucepan to 170 – 180 degrees
- put the Schüttelbrot crumbs in a bowl
- separate the egg yolk from the egg white and gently roll in the Schüttelbrot crumbs with a spoon
- then gently remove the egg yolk again and briefly dip the egg yolk two to three times into the hot seed oil
Tips for serving
- sprinkle the plate with the panure of Schüttelbrot and herbs
- place the tartare on the plate using a classic kitchen ring
- now place the breaded egg yolk and the marinated artichoke on top of the tartare
- if desired, decorate with herbs
Recommendation
As a drink to accompany this dish we recommend a light beer.
