Filter
Reset
Sort ByRelevance
Chantel
Veal tartare on courgette
Tartar of veal escalope with zucchini, capers and pickles.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the veal escalope into very small cubes (put briefly in the freezer beforehand). Cut the pickles into very small cubes.
-
Stir in the veal with the capers, pickles, mustard and olive oil. Season with (freshly ground) salt and pepper.
-
Cut the zucchini lengthwise into slices of approx. 1 cm. Divide the veal tartar over the zucchini slices.
-
Garnish with a thin slice of gherkin and a caper. Drip some olive oil over it.
Blogs that might be interesting
-
15 minSnacklemon, tuna on oil, mayonnaise, capers, fresh thyme leaves, black olives, baguette, lamb's lettuce, cherryto,pincho with tuna salad -
130 minSnackturkey breast à la minute, orange juice, garlic, (seasoning) vinegar, olive oil, mustard, fresh rosemary, freshly ground black pepper,grilled turkey breast with orange marinade -
90 minSnackflour, dried yeast, granulated sugar, salt, semi-skimmed milk, medium sized egg, cherry beer, fresh thyme, lemon, halloumi cheese, beet powder, peanut oil, baby beets mild vinegar,beet fritters -
20 minSnackEggs, fish sauce, lime, Brown sugar, oil, forest outing, cucumber, fresh coriander,vietnamese vegetable omelettes
Nutrition
580Calories
Sodium8% DV190mg
Fat35% DV23g
Protein94% DV47g
Carbs15% DV45g
Fiber16% DV4g
Loved it