Veal Tartare with Sea Bass Bites

Ingredients

• 8 black peppercorns
• 40 g parmesan (1 piece)
• 300 g veal fillet (tendon-free)
• 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 sea bass bites (4 pieces)
• 4 stalks chervil
• 4 tsp pistachio oil

Instructions

1. 1.

   Crush peppercorns in a mortar, grate the cheese. Mix both.

2. 2.

   Heat a non‑stick pan, spread about 2 tbsp of the cheese mixture in a circle and let it melt over medium heat.

3. 3.

   When the cheese edges brown slightly, lift from the pan and cool on an oven rack or wire rack. Use the remaining cheese to make three more cheese slices.

4. 4.

   Pat veal fillet dry and finely chop with a sharp knife.

5. 5.

   Squeeze half a lemon. Peel and dice the shallot, add it with Cognac, mustard and 1 tbsp olive oil to the meat, mix and season with salt, pepper and a few drops of lemon juice.

6. 6.

   Finely chop pistachios. Wash and pat sea bass bites dry, season with salt, pepper and a splash of lemon juice, then toss in pistachios. Press pistachios firmly onto the fish.

7. 7.

   Wash chervil, shake off excess water and pluck the leaves. Heat remaining olive oil in a non‑stick pan and fry the sea bass bites for 2 minutes on each side over medium heat.

8. 8.

   Using a ring mold, arrange tartare decoratively on four plates. Place the sea bass bites beside it. Garnish with cheese slices and chervil, drizzle pistachio oil and serve.