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Fried tartar with coriander oil
Fried tartars with Parisian carrots, potato diced and coriander oil
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Ingredients
Directions
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Peel garlic and cut into thin slices. Clean coriander and cut 1/3 fine. Puree the rest of coriander in a cup with 1 clove of garlic, 3/4 dl oil and to taste a little salt.
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Clean lemon, grate peel and squeeze juice. Boil carrots for about 5 minutes until al dente. Drain. Heat 3 tbsp olive oil in large frying pan and fry potatoes for about 10 min. Until cooked and crispy.
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Add leftover garlic, leftover coriander, boiled carrots and lemon peel. Add sambal, lemon juice, salt and pepper to taste.
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Meanwhile, in a large frying pan, heat the rest of the oil and fry tarttails in 6-8 minutes on both sides until cooked. Lay tartaries on 4 plates, pour coriander oil to taste. Serve spicy carrot-potato mixture.
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Nutrition
510Calories
Sodium11% DV255mg
Fat52% DV34g
Protein50% DV25g
Carbs9% DV26g
Fiber20% DV5g
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