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Chantel
Veal tartare on courgette
Tartar of veal escalope with zucchini, capers and pickles.
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Ingredients
Directions
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Cut the veal escalope into very small cubes (put briefly in the freezer beforehand). Cut the pickles into very small cubes.
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Stir in the veal with the capers, pickles, mustard and olive oil. Season with (freshly ground) salt and pepper.
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Cut the zucchini lengthwise into slices of approx. 1 cm. Divide the veal tartar over the zucchini slices.
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Garnish with a thin slice of gherkin and a caper. Drip some olive oil over it.
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Nutrition
580Calories
Sodium8% DV190mg
Fat35% DV23g
Protein94% DV47g
Carbs15% DV45g
Fiber16% DV4g
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