Ingredients for 8-10 servings
Tallow emulsion
- 2 dl melted ox suet
- 2 dl corn oil
- 2 egg yolks
- 1 tablespoon mustard
- Salt
Beef
- 1 kg coarsely ground Swedish beef
- 20 Swedish Belon oysters, opened
- Salt
- Freshly ground black pepper
- 1 small finely chopped white onion
- 200 g watercress, rinsed
- Olive oil
Blend the suet emulsion ingredients into an emulsion.
Chop up the oysters and mix with the ground beef and juice of the oysters.
Season with salt and pepper.
Arrange the tartar on the plate.
Spoon the emulsion sauce over the tartar. Sprinkle the finely chopped onion. Top it off with watercress. Drizzle with olive oil.
