Fried tartar with coriander oil

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.

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.

Add leftover garlic, leftover coriander, boiled carrots and lemon peel. Add sambal, lemon juice, salt and pepper to taste.

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.