Veal Tartare with Trout Roe, Ca­pers, and Fiore Sardo Dress­ing

SAVEUR - - Paris -

SERVES 4 To­tal: 25 min.

The del­i­cate fla­vor of freshly ground veal is en­hanced by a smoky, punchy dress­ing made from Italy’s pecorino fiore sardo and co­latura, a fer­mented an­chovy sauce. Buy the fresh­est high-qual­ity veal and grind it your­self, or have your butcher do it for you.

1 large egg 1 Tbsp. finely grated pecorino fiore sardo 1 tsp. co­latura or an­chovy paste 1 Tbsp. fresh le­mon juice, di­vided ⅓ cup plus 1 Tbsp. grape­seed or canola oil Kosher salt 7 oz. (1⅓ cups) ground veal ten­der­loin

or sir­loin 1 Tbsp. ex­tra-vir­gin olive oil 1 tsp. soy sauce ½ tsp. finely grated le­mon zest Pinch of dried sumac Pinch of tog­a­rashi pep­per (op­tional) 3 Tbsp. (2 oz.) trout or salmon roe 1 Tbsp. drained ca­pers in brine

1 Make the dress­ing: In a small pot, add the egg and enough cold wa­ter to cover by 1 inch. Bring to a boil over medium-high heat. Once boil­ing, cook for an ad­di­tional 6 min­utes, then im­me­di­ately re­move the egg and cool com­pletely un­der cold run­ning wa­ter. Peel the egg (the white should be set and the yolk still runny).

2 In a blender, add the egg, cheese, co­latura, 2 tea­spoons le­mon juice, and 1 ta­ble­spoon plus 1½ tea­spoons cold wa­ter. Blend, slowly trick­ling in the grape­seed oil to emul­sify. (Mix­ture should thicken to the con­sis­tency of may­on­naise.) Sea­son with kosher salt, and set the dress­ing aside.

3 Right be­fore you plan to serve the tartare, pre­pare the meat: In a medium bowl, add the veal, olive oil, soy sauce, re­main­ing 1 tea­spoon le­mon juice, zest, sumac, and tog­a­rashi pep­per, if us­ing; use a spat­ula to gen­tly fold (avoid mix­ing too vig­or­ously or the tartare will be­come clumpy and pasty). Sea­son with kosher salt to taste.

4 Di­vide the dress­ing among 4 small plates, then care­fully spoon the tartare mix­ture over it. Top with the roe and the ca­pers, and serve im­me­di­ately.

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