Fine Tartare of Game and Fish
Appetizer
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Cook Time
1 h 30 min
Servings
2
Difficulty
Medium
Prep Time
45 Min
Description
This tartare of venison and halibut is a refined dish that I particularly like to prepare for festive occasions. The combination of game and fish, marinated with fine aromas, is simply delicious. Meticulous cleanliness is important during preparation, as the ingredients are eaten raw. The beetroot and winter radish provide a beautiful color and a fresh contrast. The dish can be prepared well in advance and arranged just before serving. A real eye-catcher and treat!
Ingredients (13 ingredients)
-
200 Gramm Saddle of venison, trimmed
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200 Gramm Halibut fillet, boneless
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1 x Egg yolk
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50 Gramm Beetroot
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50 Gramm Winter radish
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2 Teelöffel Mustard
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1 Scheibe Lime
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1 Schluck Teriyaki sauce
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1 Schuss Olive oil
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1 Schuss Black cherry balsamic
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1 Schuss White wine vinegar
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1 Teelöffel Paprika powder
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1 x Salt and pepper
Preparation (7 steps)
Prepare beetroot and winter radish
Cut 50 grams of beetroot into fine cubes. Cut 50 grams of winter radish into fine slices. Set both aside.
Chop saddle of venison
Cut 200 grams of trimmed saddle of venison into very fine strips, then into fine cubes. Place the cubes in the mixing bowl and chop for 5 sec/speed 5. Scrape down the sides with the spatula.
Marinate saddle of venison
Add the chopped saddle of venison with 1 teaspoon of paprika powder, 1 teaspoon of mustard, salt, pepper, a small dash of black cherry balsamic, a small dash of olive oil and a small dash of teriyaki sauce to the mixing bowl and mix for 10 sec/Reverse Stufe 2. Then transfer to a bowl.
Chop halibut fillet
Cut 200 grams of boneless halibut fillet into very fine strips, then into fine cubes. Place the cubes in the mixing bowl and chop for 5 sec/speed 5. Scrape down the sides with the spatula.
Marinate halibut fillet
Add the chopped halibut fillet with the juice of one lime wedge, a small dash of olive oil, 1 teaspoon of mustard, a dash of white wine vinegar, salt and pepper to the mixing bowl and mix for 10 sec/Reverse Stufe 2. Then transfer to a bowl.
Let marinate
Let the marinated game and marinated fish infuse in the refrigerator for 30 minutes.
Arrange
Arrange and serve the marinated tartare of venison and halibut with the prepared beetroot and winter radish.
Finished cooking? Great! 🎉
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Allergens
- Fish
- Mustard
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