Veal tartare

Name: Veal tartare (Avgolemono, egg and lemon sabayon)
Yield: Makes 8
Ingredients: 50 ml lemon juice; 3 unwaxed lemons; Splash stock syrup; Dill leaves; 3 egg yolks; Kosher salt & pepper; 20 g albumin; 450 g double cream; 25 ml water; 30 g dill, finely chopped; 1 shallot, finely chopped; 30 g veal fat, minced; 200 g veal, minced; 20 ml olive oil; 25 g boiled pudding rice, cooled; 1 lemon, zested

Avgolemono, egg and lemon sabayon

Preparation info

Makes
8

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Veal tartare

200 g veal, minced
30 g veal fat, minced
1

Starter
Gluten-free

Method

Veal tartare

Mix all ingredients and roll into 20g balls (use same day).

Egg and lemon sabayon

Whisk egg yolk and water over a bain marie until the mix reaches 75-79 C or until light and fluffy. Whip the cream with the albumin to soft peaks, gently add the egg/water mix, then the lemon juice. Mix and fil