Tartar with remoulade sauce and vegetable tray

Stir fry the potatoes in 2 tbsp oil until golden brown and done in about 20 minutes. Boil the green beans in plenty of boiling water for 5 minutes. Chop 1 1/2 onion coarsely.

After 10 minutes, scoop the chopped onion and the mushrooms at the baby potatoes and stir-fry for 5 minutes. Add the green beans. Brush the tarttails with the rest of the oil and sprinkle with salt and pepper. Grill them in the grill pan on both sides for 3 minutes, so that they are still rosé inside. Slice the pickles and half of the onion very finely, scoop them with the mayonnaise (remoulade sauce) and season with salt and pepper.

Place the tartaries on 4 plates and spoon each of them with a spoon of the remoulade sauce. Scoop the baby potatoes and the green beans.