Veal Tartare with Clams & Hazelnut
25m
A very tender veal tartare with clams—combining land and sea—, finished with toasted hazelnuts. This dish is great with some bread as its own light meal, but it also works as a starter for a feast.
Preheat the oven to 180 °C
Add ½ cup of hazelnuts to a mortar and pestle. Slightly crush them and transfer to a baking tray
Toast the hazelnuts for 12m until golden brown and fragrant
Add 200 g of small washed clams and 1 tbsp of water to a pot over medium heat. Cover and steam until the clams open, shaking the pot to help with this. Remove from the heat
Drain the clams and pass the cooking liquid through a fine mesh sieve into a container
Remove the clams from the shells and reserve them in the refrigerator until plating
Add 2 egg yolks to a bowl and season with salt to taste
Add 200 ml of vegetable oil in a thin stream. Whisk continuously until well emulsified
Add 2 tsp of the clam cooking liquid and whisk until a creamy sauce is formed. Reserve
Thinly slice 200 g of veal tenderloin
Cut the slices into a very small dice
Season the veal with the egg yolk sauce to taste
Add a spoonful of the sauce to a plate and top with the seasoned veal
Top the veal with clams and hazelnuts to taste. Garnish with picked chervil. The veal tartare with clam & hazelnut is ready
Enjoy! Try it with chips or toast.
Yield 4 portions
Veal Tenderloin
200 g
Small Washed Clam
200 g
Hazelnut
½ cup
Picked Chervil
to garnish
Egg Yolk
2
Vegetable Oil
200 ml
Salt
to taste
Equipment
Mortar and Pestle