Scallop and Veal Tartare

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Scallop and Veal Tartare
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Health Score:
8,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
8
Ingredients
250 grams Linguine
salt
200 grams Scallop
2 Tbsps lemon juice
1 tsp Truffle oil
salt
freshly ground peppers
200 grams Veal shoulder
10 black Olives (pitted)
2 pickled in oil Anchovy fillet
1 Tbsp small Caper
2 small red onions
1 tsp thyme (minced)
1 Tbsp parsley (chopped)
1 egg yolk
1 Tbsp olive oil
vegetable oil (for frying)
Salmon caviar (for garnish)
How healthy are the main ingredients?
olive oilparsleythymesaltOliveonion

Preparation steps

1.

Boil linguine in salted water until al dente, drain, rinse and allow to dry on a kitchen towel. Mince scallops and season with lemon juice, truffle oil, salt and pepper. Cover and chill.

2.

Peel and mince onion. Chop veal, olives, anchovies and capers. Add these ingredients to onion, egg yolk and oil. Season with thyme, parsley, salt and pepper.

3.

Pour pasta in small portions into a small strainer. Press down and fry in oil heated to180°C (350°F) until golden brown and crispy. Drain on paper towels and let cool.

4.

Alternately fill scallop and veal tartare in pasta cups and garnish as desired. Serve immediately.