Ostrich Tartare with Creamy Horseradish, Sorrel, Capers, and Rye Croutons
Appetizers • Kazakhstani
Description
Ostrich tartare with creamy horseradish, sorrel, capers, and rye croutons.
Ingredients
- Lamb Neck Fillet 15 oz
- Shallot 0 oz
- Creamy Horseradish 1 tablespoon
- Spicy salami 1 tablespoon
- Capers 12 pieces
- Quail Egg 4 pieces
- Borodinsky Bread 5 oz
- Sorrel 5 oz
- Safflower Oil 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Remove any membranes and fat from the ostrich fillet, if present. Chop it with a knife into a ground meat consistency that is fine enough to shape into patties, yet coarse enough to retain the texture of the meat.
Step 2
Finely chop the shallots and caper buds. Lightly whisk the quail eggs with mustard, a pinch of salt, pepper, and creamy horseradish, then combine the beaten eggs with the onion, capers, and meat. Mix thoroughly to ensure that all the meat is coated in the spicy mixture. Place the meat in the refrigerator for a few minutes.
Step 3
In the meantime, select about eight to ten of the prettiest sorrel leaves for decoration, and blend the remaining leaves with a pinch of salt, pepper, and sunflower oil in a blender until the mixture turns into a green liquid.
Step 4
In an oven preheated to 355°F, toast the bread. Arrange the meat and bread on a plate, add a few leaves of sorrel, artfully scatter caper berries, and drizzle a little sorrel oil around the dish.
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