Veal Tartare, Carrot-top Salsa Verde, Crispy Buckwheat Crêpe, Egg Yolk

Veal Tartare, Carrot-top Salsa Verde, Crispy Buckwheat Crêpe, Egg Yolk

By Chef Eli Collins of a.kitchen in Philadelphia

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Veal Tartare, Carrot-top Salsa Verde, Crispy Buckwheat Crêpe, Egg Yolk

This recipe was developed for the 2020 Trusted Veal Takeout Promotion program in partnership with Starchefs and 15 chefs & restaurant owners in New-York, Boston, Providence, Philadelphia Portland (ME), Washington DC and Richmond. More information

Ingredients:

Carrot-top Salsa Verde (Yield: 850 grams)
 500 g coarsely chopped carrot tops
 50 g small diced jalapeño (no seeds)
 15 g minced garlic
 100 g finely chopped cilantro
 25 g finely chopped basil
 10 g toasted coriander, finely ground in mortar
 25 g salt
 100 g parsley chiffonade
 25 g finely chopped chives
 Olive oil
 Lemon juice
Buckwheat Crêpe (Yield: 2½ cups batter)
 135 g eggs
 245 g whole milk
 5 g sea salt
 45 g melted brown butter or rendered beef fat
 110 g buckwheat flour
Veal Tartare (Yield: 1 serving)
 90 g European veal loin, sinew removed, diced small, chilled
 1 shallot
 5 g capers
 10 g pickled mustard seeds
 15 g peeled, small diced, compressed cucumber
 Salt
 Lemon juice
To Assemble and Serve (Yield: 1 serving)
 1 yolk
 Clarified butter
 Pickled mustard seeds
 Fresh carrot tops
 Espelette pepper
 Coarse sea salt

Preparation:

For the Carrot Top Salsa Verde
1

In a vacuum bag, combine carrot tops, jalapeño, garlic, cilantro, basil, coriander, and salt. Set aside to ferment at room temperature for 3 days. Mix in parsley and chives. Adjust consistency with oil and adjust seasoning with lemon juice.

For the Buckwheat Crêpe
2

To a Vitamix blender, add eggs, milk and salt. Blend on medium high speed. Stream in butter. Add flour and blend until just combined. Cover and refrigerate overnight. Using an 8-inch nonstick pan, make crêpes; cool. Using a 1-inch ring mold, punch a hole in the center of each crêpe; reserve.

For the Veal Tartare
3

In a chilled bowl, combine veal, shallot, capers, mustard seeds, and cucumber. Adjust seasoning with salt and lemon juice.

To Assemble and Serve
4

On the center of a chilled serving plate, loosely form Veal Tartare into a circle with a slight divot in the middle. Place yolk in divot. In a nonstick pan with butter, fry crêpe until golden on both sides. It should have the consistency of a cracker. Place the crêpe-cracker on top of the tartare, so that the yolk is in the center of the hole. Top crêpe with small amount of mustard seeds, carrot tops, and Espelette. Finish with salt.

Ingredients

Carrot-top Salsa Verde (Yield: 850 grams)
 500 g coarsely chopped carrot tops
 50 g small diced jalapeño (no seeds)
 15 g minced garlic
 100 g finely chopped cilantro
 25 g finely chopped basil
 10 g toasted coriander, finely ground in mortar
 25 g salt
 100 g parsley chiffonade
 25 g finely chopped chives
 Olive oil
 Lemon juice
Buckwheat Crêpe (Yield: 2½ cups batter)
 135 g eggs
 245 g whole milk
 5 g sea salt
 45 g melted brown butter or rendered beef fat
 110 g buckwheat flour
Veal Tartare (Yield: 1 serving)
 90 g European veal loin, sinew removed, diced small, chilled
 1 shallot
 5 g capers
 10 g pickled mustard seeds
 15 g peeled, small diced, compressed cucumber
 Salt
 Lemon juice
To Assemble and Serve (Yield: 1 serving)
 1 yolk
 Clarified butter
 Pickled mustard seeds
 Fresh carrot tops
 Espelette pepper
 Coarse sea salt

Directions

For the Carrot Top Salsa Verde
1

In a vacuum bag, combine carrot tops, jalapeño, garlic, cilantro, basil, coriander, and salt. Set aside to ferment at room temperature for 3 days. Mix in parsley and chives. Adjust consistency with oil and adjust seasoning with lemon juice.

For the Buckwheat Crêpe
2

To a Vitamix blender, add eggs, milk and salt. Blend on medium high speed. Stream in butter. Add flour and blend until just combined. Cover and refrigerate overnight. Using an 8-inch nonstick pan, make crêpes; cool. Using a 1-inch ring mold, punch a hole in the center of each crêpe; reserve.

For the Veal Tartare
3

In a chilled bowl, combine veal, shallot, capers, mustard seeds, and cucumber. Adjust seasoning with salt and lemon juice.

To Assemble and Serve
4

On the center of a chilled serving plate, loosely form Veal Tartare into a circle with a slight divot in the middle. Place yolk in divot. In a nonstick pan with butter, fry crêpe until golden on both sides. It should have the consistency of a cracker. Place the crêpe-cracker on top of the tartare, so that the yolk is in the center of the hole. Top crêpe with small amount of mustard seeds, carrot tops, and Espelette. Finish with salt.

Veal Tartare, Carrot-top Salsa Verde, Crispy Buckwheat Crêpe, Egg Yolk


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The “Trusted Veal from Europe: A Trusted Tradition” campaign aims to promote European veal among meat consumers in North America and Japan.

It is co-funded by the European Union and executed by the Dutch Meat Industry Association (COV) in order to raise awareness about European veal as a high-quality, safe alternative to other meats.