Veal Tartare with Harry’s Crème

Name: Veal Tartare with Harry’s Crème
Yield: Serves 2
Cuisine: Japan
Ingredients: 1 large piece fresh ginger, peeled; broad beans (can be replaced with green peas or green asparagus); broad beans (can be replaced with green peas or green asparagus); sea salt and freshly ground black pepper; broad beans (can be replaced with green peas or green asparagus); canola oil; sea salt and freshly ground black pepper; 300 g (10½ oz) veal fillet or top round; 300 g (10½ oz) veal fillet or top round; watercress leaves, for serving; grated fresh horseradish; dried dulse, for serving; 1 shallot; 20 medium shrimps

Preparation info

Serves
2

Difficulty
Easy

Appears in

Umami

By Ole Mouritsen and Klavs Styrbæk

Published 2014

About

Ingredients

1 large piece fresh ginger, peeled
300 g (10½ oz) veal fillet or

Asia
Japan
Main course
Starter
Spicy
Gluten-free

Method

Process the fresh ginger in a juicer to produce 2 tablespoons juice. If you do not have a juicer, grate the ginger as finely as possible.
Mince the veal and mix it gently with enough of the ginger juice or grated ginger to give a somewhat sharp taste. Add the oil, s