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🍽️ Crispy Potato Chips with Beef Tartare and Egg Yolk

1174 kcal · 30 min · 4 servings

Ingredients

• 4 large potatoes
• 400 ml vegetable oil (for frying)
• salt
• 500 g beef tartare (freshly prepared by the butcher)
• 1 tsp capers
• 2 pickles
• 1 onion
• 4 sprigs parsley
• 1 tsp hot mustard
• salt
• pepper (from the mill)
• paprika powder
• 4 fresh egg yolks
• olive oil

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Slice the potatoes into paper-thin slices or shave them thinly.
3. 3. Rinse the slices under cold running water to remove excess starch.
4. 4. Dry the potato slices carefully with kitchen paper.
5. 5. Fry the slices in hot oil until golden yellow, ideally in a deep fryer.
6. 6. Let the finished chips drain on kitchen paper.
7. 7. Sprinkle the chips with salt and set them aside.
8. 8. Finely chop the capers and the gherkins.
9. 9. Peel the onions and cut them into very small cubes.
10. 10. Wash the parsley and shake it dry.
11. 11. Set aside a few nice parsley leaves for decoration.
12. 12. Finely chop the rest of the parsley.
13. 13. Place the beef mince for the tartare into a bowl.
14. 14. Add the chopped capers, gherkins, onions, and parsley to the meat.
15. 15. Mix everything thoroughly with the mustard.
16. 16. Season the mixture with salt, pepper, and paprika powder to taste.
17. 17. Take garnishing rings and place them on the plates or a serving board.
18. 18. Fill each ring with one quarter of the tartare mixture.
19. 19. Press the tartare smooth and firm inside the ring.
20. 20. Carefully lift the garnishing ring upwards.
21. 21. Use a spoon to make a small indentation in the center of the tartare mound.
22. 22. Place a raw egg yolk into each indentation.
23. 23. Decorate the dish with the reserved parsley leaves.
24. 24. Serve the tartare immediately together with the crispy potato chips.

Nutrition per serving

• kcal: 1174
• Protein: 34 g · Fett/Fat: 109 g · Carbs: 17 g