Veal tartare on courgette

Name: veal tartare on courgette
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 veal ester; 2 pickle; 1 el capers; 1 tl French mustard; 2 el extra virgin olive oil; 8 paste zucchini 1 cm thick

Tartar of veal escalope with zucchini, capers and pickles.

Ingredients

1 veal ester
2 pickle
1 el capers

1 tl French mustard
2 el extra virgin olive oil
8 paste zucchini 1 cm thick

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.