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Katrinika
Tartare with baked potatoes and chicory salad
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Ingredients
Directions
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Cut the chives into pieces of 0.5 cm.
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Cut the chicory into bars of three cm.
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Cut the radishes into slices.
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Heat three quarters of tablespoons of olive oil in a skillet, pour the potatoes through and fry them for five minutes.
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Then remove the lid from the pan and fry until golden brown in five minutes, shoving regularly.
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Sprinkle the tarttails with salt and freshly ground pepper and brush them with olive oil.
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Fry them in a hot grill pan in a nice brown for six minutes and rosé inside.
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Turn them after three minutes.
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In a salad bowl, stir together the yoghurt dressing, eggs and chives and scoop the chicory, rocket and radish slices.
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Serve the tartaries on plates with the potatoes and chicory salad next to it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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