Spicy Maties Tartar on Beet Carpaccio

Rating: 3.8571 / 5.00 (7 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Good to know:

Beet is available fresh on the market in July. But if you use the pre-cooked version from the vacuum pack, the preparation of the dish will be an hour faster. If honey and mustard are available in the household, the ingredients should not try more than twelve to 14 euros. By the way, the matie tartar tastes just as good the following day.

Cut the beet into very narrow, even slices. Cover four plates with it. Dice the matjes fillets, sensitive people should still cut away the bones in the middle. Finely dice the red onion and rinse in a sieve with hot water for about 15 seconds. This will make the onion lose a little bit of its sharpness. Cut the cucumber with peel into quarters lengthwise and remove the seeds, cut into longitudinal strips and dice. Cut the apple with peel without seeds into small pieces about the size of a fingernail. Put all this in a large enough bowl, add mustard, wasabi and acacia honey and mix heartily. Season to taste and leave in the fridge for ten minutes. Season the crème fraîche with salt, season with pepper, perhaps add a tiny bit of sugar and mix with the juice of the lime. Drizzle onto the beet, or use a fine nozzle to pipe a pattern onto it. In the middle, place two to three tablespoons of matje tartar. Garnish everything together with a little bit of parsley or chervil.

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