Beef tartare and fried pickles

Servings: 4

Preparation: 15 minutes

Cooking: 5 minutes

Ingredients

• 400 gr (13 1/2 oz) inside round of beef, minced with a knife
• 60 ml (4 tbsp) Nasturtium capers
• 1 shallot, finely chopped
• 30 ml (2 tbsp) parsley leaves, chopped
• 30 ml (2 tbsp) chives, chopped
• Xxxx Olive oil
• 3 ml (1/2 tsp) chili flakes, crushed
• 125 ml (1/2 cup) tempura flour
• Qs cold water
• 8 mini pickles
• Qs frying oil (e.g. canola)
• 60 ml (4 tbsp) homemade mayonnaise
• A few croutons of bread
• Salt and pepper to taste

Preparation

1. In a bowl, mix the beef, capers, shallot, parsley, chives, olive oil, chili pepper, salt and pepper.
2. In a bowl, whisk together the tempura flour and a little water to obtain a pancake batter texture.
3. Dip the pickles in the batter.
4. In a saucepan containing 2'' of hot oil, fry the pickles until they are crispy.
5. On each plate, place a dash of mayonnaise, then the meat, then the pickles and croutons.