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
Reed Chan

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 stock. Dice the gherkins. Mix the radishes and gherkins with 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
2
Separate eggs. Whisk egg yolks, salt and 150 ml milk. Add flour little by little and stir in 100 ml milk and chives. Beat the egg whites until stiff and carefully fold into the dough. Heat about half the lard in a coated pan (approx. 24 cm Ø). Pour in about half 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. Tear the dough into pieces with 2 forks. Remove and keep warm. Repeat the process
3
Serve the stew with tartar, sprinkle with chives and serve. Serve with the rest of the tartar. Serve with sour cream