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
-
100 minSnackoranges, garlic, oil, sesame oil, liquid honey, medium dry sherry, Thai fish sauce, light soy sauce, chicken drumsticks,chicken drumsticks in orange-honey marinade -
35 minSnackminiwrap, baked tortillas seasoning spread fresh leand coriander, chicken filet cheese, peanut oil, chilled baby kale, jalapeño pepper in pot, tomato, white cheese,mini wraps with chicken and farm coal salsa -
35 minSnackwhite pistolets, sugo traditional, Gouda young cheese, saveloy, Red pepper,pizza chickens -
515 minSnackRed pepper, green pepper, yellow bell pepper, lemon, garlic, olive oil, capers,marinated roasted peppers
Nutrition
580Calories
Sodium8% DV190mg
Fat35% DV23g
Protein94% DV47g
Carbs15% DV45g
Fiber16% DV4g
Loved it