©
Veal tartare
Chef François-Xavier Sailly, winner of the Terroir d'Exception Hauts-de-France 2023 trophy, sublimates veal loin in a tartar seasoned with wild garlic mayonnaise.
This recipe by François-Xavier Sailly, chef at Schorre restaurant in Saint-Valery-sur-Somme , is from the2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.
- Serves 6
- Preparation time: 45 min
- Cooking time: 30 min
- Resting time: 12 h
Ingredients for the veal tartare
- 500 g veal loin
- 1 l cow' s whey
For the onion pickles
- 1 onion
- 100 g sugar
- 20 cl vinegar
For the wild garlic mayonnaise
- 100 g wild garlic leaves
- 1 l neutral oil
- 1 egg yolk
- 1 dash vinegar
- 1 tablespoon mustard
- salt and pepper
For the tartar sauce
- 1 egg yolk
- 1 tablespoon mustard
- 1 tbsp. ketchup (we use homemade beet ketchup)
- A few drops of Tabasco
- A few drops of
- Worcestershire (we use fermented shiitake juice)
- Homemade wild garlic oil
- Gherkin pickles
- Homemade onion pickles
For the potato chips
- 1 potato (Marabel variety, for example)
- 1 tbsp. oil
- Sal t
For the garnish
- Lamier leaves and flowers
- Wild garlic flowers
Steps for the veal tartar
- The day before, trim the veal with a not-too-fine knife to keep a little lamb's lettuce. Marinate it overnight in whey, to loosen the flesh through the action of lactic acids.
- Prepare the onion pickles: peel and thinly slice the onion. Boil 30 cl of water with the sugar and vinegar, then pour over the onions. Leave to infuse.
- On the big day, prepare the wild garlic mayonnaise: blend the wild garlic leaves with the oil to obtain a green oil, then filter it. Make a mayonnaise with this oil and the remaining ingredients.
- Make the sauce: whisk together the egg yolk, mustard, ketchup, Tabasco and Worcestershire sauce. Whisk the sauce with the oil, then add the diced pickles (keep a few slices of onion pickles for garnishing).
- Make potato chips: peel the potato, cut into thin slices with a sharp knife or mandolin, then wash and dry with a cloth. Place the slices in a bowl, add the oil, salt and arrange on a baking tray lined with baking parchment. Place in the oven at 180°C for 20 min. Turn the chips over and cook for a further 5 min.
- Finishing: press the meat through a cheesecloth. Season with tartar sauce, salt and pepper to taste.
- Presentation: place a dollop of seasoned tartar in the center of the plate. Using a piping bag, pipe streaks of mayonnaise, plant a few homemade potato chips and intersperse a few slices of onion pickle. Garnish with lamier and wild garlic flowers.
For furtherinformation:
- Schorre, 2 quai Lejoille, 80230 Saint-Valery-sur-Somme
- 13/20 in the Livre des109
- Read Gault&Millau's review of Schorre
These recipes might interest you
Fermented beans and hemp cookies, cheese ice cream
In this recipe by chef Guillaume Winterstein, piglet is presented as a roast loin, saddle as porchetta and leg as a knuckle of ham.
Saint-pierre, fennel, banyuls, nantais butter
In this recipe, chef Alexandre Juton accompanies saint-pierre with fennel purée and confit, and a beurre nantais sauce.
Fermented beans and hemp cookies, cheese ice cream
A fan of fermentation, chef Antoine Huguenin shares his recipe for fermented beans and a cookie made from hemp seeds.
