Veal Tartare with Arugula
- For the Tatare
- 1 handful Arugula
- 4 dried, pickled tomatoes
- 2 fennel fronds
- 4 sheets Basil
- 1 shallot
- 250 grams Veal fillet
- white peppers
- 2 tablespoons lemon juice
- 1 generous pinch ground ginger
- 1 pinch allspice
- 1 pinch sugar
- 1 tablespoon shaved Parmesan (to sprinkle)
- colorful peppers (freshly ground)
Rinse basil, spin dry, coarsely chop and puree in a blender with oil and lemon zest. Pour through a fine sieve, and reserve drained oil.
Rinse arugula and spin dry. Drain tomatoes and chop coarsely. Rinse fennel and basil, shake dry and chop. Peel shallot and cut into cubes. Rinse veal, pat dry, trim and finely chop. Mix fennel in a bowl with basil, shallots and veal and season with salt, pepper, lemon juice, ginger, all spice and sugar.
To serve, arrange tartare on a plate in a metal ring. Place arugula on one side of plate and cover with tomatoes and parmesan and drizzle with a little reserved oil. Serve with freshly ground pepper.