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🍽️ Veal Tartare with Crispy Cheese Chips and Monkfish

290 kcal · 30 min · 4 servings

Ingredients

• 8 black peppercorns
• 40 g Parmesan (1 piece)
• 300 g veal fillet (free of sinews)
• 0.5 lemon
• 1 small shallot
• 1 tbsp cognac (or black tea)
• 1 tsp Dijon mustard
• 2 tbsp olive oil
• salt
• pepper
• 25 g pistachios
• 160 g monkfish cheeks (4 monkfish cheeks)
• 4 sprigs chervil
• 4 tsp pistachio oil

Instructions

1. 1. Coarsely crush the peppercorns in a mortar.
2. 2. Grate the cheese finely.
3. 3. Mix the ground pepper with the grated cheese in a bowl.
4. 4. Preheat a non-stick pan over medium heat.
5. 5. Take about two tablespoons of the cheese-pepper mixture.
6. 6. Spread the mixture flat in a circular shape in the hot pan.
7. 7. Let the cheese melt until the edges turn lightly golden brown.
8. 8. Carefully lift the formed cheese disc out of the pan.
9. 9. Place it on a baking rack or wire grid.
10. 10. Let the cheese disc cool down completely.
11. 11. Repeat the process with the remaining cheese mixture.
12. 12. Make a total of four cheese discs this way.
13. 13. Pat the veal fillet dry with kitchen paper.
14. 14. Chop the meat very finely with a sharp knife.
15. 15. Squeeze the juice from half a lemon.
16. 16. Peel the shallot.
17. 17. Dice the shallot very finely.
18. 18. Add the shallot, cognac, mustard, and one tablespoon of olive oil to the minced meat.
19. 19. Mix all ingredients thoroughly together.
20. 20. Season the tartare with salt and pepper.
21. 21. Add a few drops of lemon juice.
22. 22. Finely chop the pistachios.
23. 23. Rinse the monkfish loins under running water.
24. 24. Pat the fish pieces dry.
25. 25. Season the fish with salt, pepper, and a little lemon juice.
26. 26. Roll the fish pieces in the chopped pistachios.
27. 27. Press the pistachios firmly onto the fish.
28. 28. Wash the chervil under cold water.
29. 29. Shake the chervil dry.
30. 30. Pluck the leaves from the stems.
31. 31. Heat the remaining olive oil in a non-stick pan.
32. 32. Fry the monkfish loins over medium heat.
33. 33. Fry them for about two minutes on each side.
34. 34. Get a ring cutter ready.
35. 35. Shape the tartare using the cutter onto four plates.
36. 36. Place the fried monkfish loins next to the tartare.
37. 37. Decoratively place the cooled cheese discs on top.
38. 38. Sprinkle the dish with the chervil leaves.
39. 39. Drizzle some pistachio oil over everything.
40. 40. Serve the dish immediately.

Nutrition per serving

• kcal: 290
• Protein: 27 g · Fett/Fat: 18 g · Carbs: 1 g