Charolais beef fillet tartare breaded with toasted pine nuts, caviar and crème fraîche
Recipe recommendation from kitchen director Christof Lang
Christof Lang is the kitchen director at the restaurant “La Becasse” in Aachen
“We have been working successfully with Royal Caviar as an absolutely reliable partner for many years. We greatly appreciate the perfect quality level of all caviar products from this supplier.”
Kitchen Director Christof Lang
Tartar
Carefully toast the pine nuts in a salamander (or in the oven with strong top heat) and leave to cool. Mix the tartare with all the ingredients and press into a ring. Remove the tartare from the ring, roll in the pine nuts and press down. Season the small salad with the vinaigrette, place a tablespoon of caviar on the tartare and decorate with a little (old fashion) gold. Dress and serve immediately.