Veal Tartare, Sunflower Seeds, Caviar, Crab Chips

Veal Tartare, Sunflower Seeds, Caviar, Crab Chips

By Chef Jamie Bissonnette of Toro in Boston

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Veal Tartare, Sunflower Seeds, Caviar, Crab Chips

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

Yield: 4 servings

Ingredients:

Dijon Dressing
 30 g Dijon mustard
 25 g ketchup
 30 g minced capers
 25 g minced cornichon
 2 yolks
 25 g gochujang
 1 shallot, brunoised
 Minced chives
 Thinly sliced green onion
 Salt
 Black pepper
 1 tbsp aioli
To Assemble and Serve
 280 g European veal sirloin, chilled
 7 ml extra virgin olive oil
 Fresh horseradish, grated on microplane
 Finely chopped chives
 Toasted sunflower seeds
 Fleur de sel
 Olive oil
 Mixed herbs
 Edible flowers
 4 quail eggs
 12 g Osetra caviar
 18 fried crab chips, room temperature

Preparation:

For the Dijon Dressing
1

In a bowl, combine all ingredients.

For the Assembly
2

Hand-mince veal, keeping the meat as cold as possible. (Slicing the veal thin and freezing it in a single layer is helpful.) In a bowl over ice, combine minced veal and oil. (The oil protects the meat from the acidity of the dressing.) Add dressing and combine. Divide tartare evenly among 4 serving bowls. Top with remaining ingredients or serve chips on side so they don’t get soggy. CHOW IT DOWN!

Ingredients

Dijon Dressing
 30 g Dijon mustard
 25 g ketchup
 30 g minced capers
 25 g minced cornichon
 2 yolks
 25 g gochujang
 1 shallot, brunoised
 Minced chives
 Thinly sliced green onion
 Salt
 Black pepper
 1 tbsp aioli
To Assemble and Serve
 280 g European veal sirloin, chilled
 7 ml extra virgin olive oil
 Fresh horseradish, grated on microplane
 Finely chopped chives
 Toasted sunflower seeds
 Fleur de sel
 Olive oil
 Mixed herbs
 Edible flowers
 4 quail eggs
 12 g Osetra caviar
 18 fried crab chips, room temperature

Directions

For the Dijon Dressing
1

In a bowl, combine all ingredients.

For the Assembly
2

Hand-mince veal, keeping the meat as cold as possible. (Slicing the veal thin and freezing it in a single layer is helpful.) In a bowl over ice, combine minced veal and oil. (The oil protects the meat from the acidity of the dressing.) Add dressing and combine. Divide tartare evenly among 4 serving bowls. Top with remaining ingredients or serve chips on side so they don’t get soggy. CHOW IT DOWN!

Veal Tartare, Sunflower Seeds, Caviar, Crab Chips


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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.