Ingredients
Tomato Tartare
Tomato in can 800 g
Salt 12 g
Mustard dijon 48 g
Lea perrins sauce 32 ml
Egg yolk 4
Extra virgin olive oil arbequina 20 ml
Lime 1
Hp sauce 12 ml
Tomato ketchup 2 tbs
Toppings
Straciatella 200 g
Capers 16 pieces
Caviar oil 4 tbs
Picos bread or croutons 20 pieces
Cantabrian anchovies 20 g
Basil leaves 8 pieces
Preparation
- Remove the seeds from the tomatoes and dry them on a kitchen paper. Leave it in the chiller for 8 hours.
- Mix all the ingredients in a bowl to prepare the tartare sauce.
- Cut the tomatoes into small cubes and add it to the tartare sauce.
- Plate up the sauce with different toppings (stracciatella, capers caviar oil, Picos bread, Cantabrian anchovies, basil leaves)
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