Français 
Duo of veal/oyster tartare
Discover the steps to create a veal and oyster tartare paired with oyster pepper, a recipe with subtle and refined flavors.
Ingredients
- 300 g veal tenderloin
- 8 oysters
- 1 shallot
- 1 tablespoon capers
- 1 tablespoon gherkins (cornichons)
- 1 egg yolk
- 1 teaspoon mustard
- 1 tablespoon fresh chopped parsley
- 1 teaspoon Terre Exotique oyster pepper
- 1 tablespoon olive oil
- Terre Exotique Halen Môn sea salt
- Juice of half a lemon
- A few arugula leaves for serving
Methods
- Preparation of the veal: Finely chop the veal tenderloin with a knife. Reserve in the fridge.
- Preparation of the oysters: Open the oysters, remove the flesh and chop it roughly. Save some of their liquid to add to the tartare.
- Preparation of the condiments: Peel and finely chop the shallot. Chop the capers and gherkins.
- Preparation of the sauce: In a bowl, mix the egg yolk, mustard, olive oil, chopped parsley, and oyster pepper. Add a pinch of salt.
- Assembling the tartare: In a mixing bowl, combine the chopped meat with shallot, capers, gherkins, oyster flesh and liquid, and the prepared sauce. Ensure all ingredients are well incorporated.
- Resting: Let the tartare rest in the refrigerator for about 15 minutes to allow the flavors to meld.
- Serving: Form portions of tartare using a spoon and place them in oyster shells. Serve with a few arugula leaves for a touch of freshness.
