Tartar of sea bream and beef

Name: Tartar of sea bream and beef
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 240 g Fillet of gilthead (without skin and bones); 1 ripe avocado; 7-10 Tbsp grated peel and juice of 1 organic lime; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 240 g Fillet of beef; 2 TABLESPOONS Worcester sauce; 1 Spring onion; 1 TEASPOON Chili paste (jar; asian style); 4 TABLESPOONS Sour cream; 1 Serving ring (Ø 8 cm)

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

240 g Fillet of gilthead (without skin and bones)
1 ripe avocado
7-10 Tbsp grated peel and juice of 1 organic lime
7-10 Tbsp Salt
7-10 Tbsp Pepper
240 g Fillet of beef
2 TABLESPOONS Worcester sauce
1 Spring onion
1 TEASPOON Chili paste (jar; asian style)
4 TABLESPOONS Sour cream
1 Serving ring (Ø 8 cm)

Directions

1
For 4 tartlets, briefly rinse the gilthead fillet, dab dry and chop very finely. Halve the avocado, remove the stone and spoon out the flesh in pieces. Cut the avocado into small cubes. Then add the grated peel and the juice of the lime. Mix everything, season with salt and pepper
2
2 . Dab beef fillet dry and dice finely. To do this, cut the fillet first into thin slices, then into strips and then into small cubes. Add Worcester sauce. Clean and wash the spring onion, dab dry and chop finely. Mix everything, then season to taste with chilli paste, salt and pepper
3
3 . Approx. 1⁄4 Place the gilthead tartar in a serving ring or cookie cutter ring for serving, place approx. 1⁄4 gilthead tartar on top. Press the individual layers of tartar together in the ring with the back of the spoon to ensure a good grip. Cover each layer with 1 tablespoon of sour cream. Remove the ring carefully. Scorch with a Bunsen burner. Move the Bunsen burner slowly and evenly back and forth so that the cream does not burn. Prepare three more tartar tarts from the remaining tartar in the same way