A recipe from Mathias DAHLGREN - Bocuse d'Or 1997
Catégorie : First course
Niveau : Novice
Temps de préparation : 30 minutes
Ingredients for 8-10 servings
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.