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.