It's easier than it seems: how to prepare a restaurant tartar dish at home

07.10.2024/14/29 XNUMX:XNUMX    380

 

Occasionally you can meet a hostess who can boast that she regularly serves the perfect classic tartare: the fact is that it can only be found in "luxury" restaurants. However, the dish is not as difficult to prepare as it seems. In addition, the price of this dish in restaurants is simply cosmic.

By the way, tartare was not invented by the French, but by nomadic warriors: European cooks simply perfected the recipe and technology. Previously, it was customary to prepare tartare only from veal or beef. However, modern chefs allow fish, horse and lamb dishes. It all depends on which meat you prefer.

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What products will we need for the classic tartare recipe:

  • 200 g of good beef;
  • a tablespoon of olive oil;
  • a quarter of the bulb;
  • 1 raw chicken yolk;
  • a teaspoon of Worcestershire sauce (if you do not have this delicacy, we will tell you how it can be replaced on a budget);
  • salt and black pepper at your discretion;
  • pickled cucumber and fresh herbs for serving;
  • white bread or toast.

How to cook:

Let's make a reservation right away that the meat should be of the best quality and fresh, since tartare is a raw dish.

It is necessary to cut it into pieces of approximately 5 by 5 mm. In order for the meat to acquire a more refined and dense taste, it is recommended to keep it in the refrigerator for several hours beforehand.

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Once you've ground it, you can add salt, pepper, oil, and sauce.

For those who don't know, Worcestershire sauce is considered a luxury condiment. It has found the widest application in world cooking. However, the product is decent: it is infused in oak barrels for about two years, and the composition itself can include more than 30 ingredients.

You can find a budget substitute: mix soy sauce and fish sauce together. Balsamic vinegar can also act as an alternative.

Finely chop the onion and add to the other ingredients.

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Then you should take white bread or toast, add a small amount of olive oil and fry it a little on a pan.




Take a serving plate, form the tartare and place it in the center. In the center of the meat snack, we make a special depression into which we pour raw chicken yolk.

Cut the pickled cucumber, toasted bread and spread around the tartare. Sprinkle fresh herbs on top. You can also cut lemon slices.

By the way, tartar can leave few people indifferent: either they are delighted with this dish, or they cannot hide their disgust.


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