Parsley of chives with cottage ham tartar

Name: Parsley of chives with cottage ham tartar
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 collar Radishes; 150 g Cornichons; 200 g Prosciutto affumicato a dadini; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 2 Federation Chives; 4 Eggs (size M); 1 TEASPOON Salt; 250 ml Milk; 125 g Flour; 2 TEASPOONS clarified butter

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 collar Radishes
150 g Cornichons
200 g Prosciutto affumicato a dadini
2 TABLESPOONS Oil
7-10 Tbsp Pepper
2 Federation Chives
4 Eggs (size M)
1 TEASPOON Salt
250 ml Milk
125 g Flour
2 TEASPOONS clarified butter

Directions

1
Clean, wash and dice the radishes. Drain the gherkins and collect the cucumber stock. Dice the gherkins as well. Mix both with diced smoked ham, 2-3 tbsp. stock and oil. Season to taste with pepper. Wash the chives, dab dry and cut into small rolls. Put something aside for sprinkling. Fold half of the chives under the Tatar
2
Separate eggs. Whisk egg yolks, salt and 150 ml milk. Gradually add flour and stir in 100 ml milk and the remaining chives. Beat the egg whites until stiff and carefully fold into the dough. Heat 1 tsp. clarified butter in a coated pan (approx. 24 cm Ø). Pour in half of the dough. Bake at low heat for 4-5 minutes until golden brown. Quarter the sardines with a pallet, turn them over and bake from the other side until golden. Then tear into pieces with 2 forks. Remove and keep warm. Repeat the process
3
Dressing up rubbish with Tatar. Serve the rest of the tartar with it and sprinkle with chives. Tastes good with sour cream