Beef tartare with japanese, crispy fingerling potatoes
Beef tartare with accents of fresh coriander, ginger and wasabi accompanied by fingerling potatoes crispy.
IngredientsRecipe for 4 persons
For the Japanese tartare
For the crispy fingerling potatoes
- Vegetable oil
- Salt and pepper
Preparation time: 30 min
- General preparation
Cut the beef into small cubes. Chop the coriander and ginger. Chop the red onion. Toast sesame seeds in a pan a few minutes.
- Fingerling potatoes preparation
In a saucepan filled with cold water, place the fingerling potatoes. Bring to a boil, add some salt and cook until tender. Drain and slice 0.5cm thick. In nonstick skillet over high heat, sauté the potatoes in a drizzle of oil until crisp. Season with salt and pepper.
- Preparation for the Japanese beef tartare
Mix the wasabi powder and mayonnaise. In a small bowl, combine the beef cubes with seasonings (except sesame seeds) and with a little wasabi mayonnaise to bind it all. Adjust the seasoning.
- To serve
On your plate, serve your tartare using a ring mold for a nice presentation. Garnish with a few crispy fingerling potatoes and sprinkle the tartare with sesame seeds.
In order to prepare this recipe in quickie 30 minutes, use pre-cooked potatoes. Fresh ginger can be replaced by Japanese pickled ginger for a nice tangy taste.