Tartar is a recipe for admirers of exclusive culinary creations. This topic is for those who have nothing against the use of raw meat and will gladly try the options for preparing original and unusual dishes of French cuisine.
How to cook tartar?
Classic tartar is prepared exclusively from raw meat, does not tolerate its heat treatment, due to which it turns out to be the most useful.
- The basis for cooking dishes can be pulp of beef, pork, mutton, poultry. You can meet tartare from fish, seafood, vegetables and even fruits.
- The base product is ground with an acute heavy knife to obtain a coarse ground beef. In this case, it is better not to use a meat grinder, because of which the sophistication of the texture of the dish may be lost.
- To the meat basis received, chopped finely chopped onion, capers, greens, all kinds of sauces, other additives.
- Tartar is prepared before serving, supplementing with raw egg yolk, ground pepper mix, if desired, with sauce and red dry wine.
Beef tartar - recipe
Meat tartar is a recipe that is often performed with high-quality flavored beef or more tender veal. Before cutting, the meat cut from the films and veins is cooled a little in the freezer, after which they are cut across the fibers into strata as thin as possible, and then shredded in cubes.
Ingredients:
- veal - 150 g;
- shallots - 5 g;
- soy sauce - 10 ml;
- Balsamic vinegar - 25 ml;
- Worcestershire sauce - 10 ml;
- sauce tabasco - 3-5 drops;
- mustard granular - 30 g;
- yolk - 1 piece;
- olive oil - 40 ml;
- salt, pepper, arugula, toast.
Preparation
- Meat is cooled, chopped.
- In the same manner shreds shallots, add to meat, along with sauces, mustard and half a serving of butter.
- Salt tartare from veal, pepper.
- Put on the dish toast and greens, sprinkle it with balsamic oil.
- In the center there is a tartar, watered with oil and supplemented with yolk.
Tartar from pork
Tartarus, a recipe at home which is made of pork in special respect among the inhabitants of Germany. It is desirable to use the pulp of the loin or pork tenderloin, as in the case of beef, removing it from all the films and cooling it before use. The dish is traditionally served on a half of a fresh bun, sprinkled with onions.
Ingredients:
- pork - 250 g;
- shallots - 1 piece;
- capers and gherkins - 25 g;
- yolk - 1 piece;
- olive oil - 20 ml;
- salt, pepper, toast or bun.
Preparation
- Pork is cooled and shredded with a sharp knife.
- Add salt, pepper, capers and gherkins, shallots.
- Stir the mass, lay on a dish.
- Tartar is a recipe requiring a dish with yolk, pepper, olive oil and pepper.
Tartar from chicken - recipe
Unlike other types of meat, chicken meat is not used to prepare dishes in raw form because of the risk of poisoning and the possibility of infection with salmonella and other bacteria. However, you can make a dish from heat-treated meat or create tartar in an unconventional performance in the form of rolls.
Ingredients:
- chicken fillet - 500 g;
- ham - 200 g;
- cheese - 150 g;
- soy sauce - 50 ml;
- cream - 250 ml;
- mayonnaise and sour cream - 2 tbsp. spoons;
- pickled cucumber - 1 piece;
- capers - 30 g;
- garlic - 3 teeth;
- dill - 0,5 tufts.
Preparation
- The fillet is cut into portions, beaten, and smeared with soy sauce.
- Mix sour cream, mayonnaise, garlic, dill and cucumber with capers.
- Smear sauce slices of chicken, complemented with ham and cheese, roll into rolls, chop with toothpicks.
- Place the preforms in a mold, pour in cream and bake for 40 minutes at 200 degrees.
- Serve chicken tartar with herbs and soy sauce.
Tartar of lamb
Especially tender and exquisite meat tartare is obtained from lamb. Accompanying the meat when serving in this case will be small chanterelles, instead of which other small fungus specimens will suit. Refined notes of the dish will give a whipped protein with truffle oil and slices of truffle, which decorate meat portions.
Ingredients:
- lamb fillet - 400 g;
- red onions - 0.5 pcs .;
- butter - 50 g;
- rosemary and thyme - 4 branches each;
- olive oil - 1 teaspoon;
- eggs - 2 pieces;
- truffle oil - 0,5 tsp;
- truffles - 1 g;
- pink pepper - 2 tsp.
- small chanterelles - 160 g.
Preparation
- Mushrooms fry 2 minutes in butter, adding pink pepper.
- Add salt, pepper, whipped yolks, onion to the cut meat.
- From the received weight form oblong cutlets, spread them on a dish, adorn with leaves of thyme and rosemary.
- Whip the whites with a pinch of salt, add truffle oil.
- Supplement tartar protein mass, slices of truffles, mushrooms.
Salmon tartar - recipe
Tartarus, a simple recipe of which will be presented in this section, will amuse the fans of snacks from fish. The basic component here will be fresh salmon fillet, which harmoniously and qualitatively complement the pulp of avocado. The benefits as well as the magnificent exquisite taste of this culinary composition are obvious.
Ingredients:
- fillet of salmon - 150 g;
- red onions - 0.5 pcs .;
- avocados - 1 piece;
- capers - 1 tbsp. a spoon;
- olive oil and lemon juice - 2 tsp each;
- salt pepper.
Preparation
- Fish fillets, peeled onions cut into small cubes.
- Shred in the same manner avocado pulp and sprinkle with lemon juice, lay to the fish.
- Add capers, a little olive oil and pepper ground.
- Podsalivayut to taste tartare from salmon with avocado, spread on a dish, decorate.
Tartar tuna fish - recipe
Tartarus, the original recipe of which requires the presence of fresh (not frozen) tuna fillets, will allow you to plunge into the world of true culinary delights and taste a refreshing summer and light snack, the properties of which deserve the highest appreciation. As a decor, tarragon and raspberry leaves will do.
Ingredients:
- fillet of tuna - 200 g;
- fresh cucumbers - 2 pcs .;
- avocados - 1 piece;
- lime - ¼ pcs .;
- olive oil - 2 tbsp. spoons;
- wine vinegar - 2 tsp.
- salt, pepper, tarragon, raspberry.
Preparation
- Diced tuna fillets, cucumber pulp and ripe avocado, sprinkle with lemon juice.
- Add a couple of mashed berries of raspberries and a few tarragon leaves, season with a mixture of vinegar and butter
- Spread the tartar of tuna on a dish, decorate.
Scallop Tartar - recipe
Tartar is a recipe for a delicious snack, which acquires a special meaning when preparing it from scallops . The seafood may be frozen or fresh, which is particularly preferred for a brighter and more saturated taste. The composition of the appetizer, if desired, is supplemented with finely chopped chili or pod of hot pepper.
Ingredients:
- scallops - 3 pieces;
- onions - ¼ pcs .;
- fresh cucumbers - 1 pc .;
- mango - 1 piece;
- mustard - ¼ tbsp. spoons;
- sesame seeds - ¼ tsp;
- olive oil - 2 tbsp. spoons;
- lime - 0,5 pieces;
- salt, pepper, chili and cilantro.
Preparation
- Cut into cubes scallops, shallots, coriander and if desired hot peppers.
- Add crushed cucumber, mango, mustard dressing with lime juice, butter, salt and pepper.
- Serve the tartar from the scallop, sprinkled with sesame.
Tartar from shrimps
Tartar from shrimps and avocados is an easy nutritious and useful version of snacks, which is prepared from boiled peeled shellfish. Piquancy of the dish will add added to the composition of finely chopped parsley, sour lemon or lime juice, which water avocado cuts, and sharpness sauce Tabasco.
Ingredients:
- shrimp - 200 g;
- shallot onion - 1 piece;
- avocados - 1 piece;
- lemon - 1 piece;
- parsley - 0.5 beam;
- tabasco - to taste;
- olive oil - 2 tbsp. spoons;
- salt, pepper, fresh tomatoes for filing.
Preparation
- Shrink the peeled shrimp, parsley and the flesh of a ripe avocado, sprinkling it with lemon juice.
- Add shallot, Tabasco, salt, pepper, mix.
- Lay the tartar on a dish, pour olive oil, complemented with fresh sliced tomatoes or cherry.
Tartar from vegetables
Prepared tartare from beets, carrots, potatoes or other root crops can become an exquisite dish for a lean or vegetarian menu. Vegetables are pre-baked in foil in the oven or boiled until fully cooked on the stove in a saucepan. Additional originality will give a base of fried tofu.
Ingredients:
- beets or carrots - 200 g;
- cucumber - 1 piece;
- onions - 0.5 pcs .;
- lime juice - 20 ml;
- mustard - 25 g;
- vinegar balsamic - 40 ml;
- olive oil - 100 ml;
- sugar - 10 g;
- salt, pepper, thyme, breadcrumbs, bread tofu.
Preparation
- Beets or carrots are brought to the ready, cleaned, crushed.
- Add the sliced cucumber.
- Mix thyme with mustard, lime juice, butter, add to vegetables, mix.
- Slice of tofu of centimeter thickness according to the size of the molding ring is breaded in breadcrumbs and fried in oil.
- The dish is spread ruddy tofu, on top of vegetable tartare.
- Pour all the sugar balsamic vinegar twice with sugar.
Fruit Tartar
You can make tartar at home not only as a savory snack, but also for dessert. Cooked culinary composition of fresh or canned fruit, berries will be the ideal culmination of a meal or just a light snack . Instead of mascarpone, you can take any soft curd, treating it with a blender
Ingredients:
- strawberries and raspberries - 200 g;
- kiwi fruit - 2 pcs .;
- cream for whipping - 250 g;
- mascarpone - 100 g;
- Vanilla sugar, powdered sugar and mint - to taste;
- fruit sauce - 150 g.
Preparation
- Whip cream, mix with mascarpone, vanilla sugar and powder.
- Lay the dish with the help of a molding ring cut fruits and berries layers, lubricating cream.
- Serve the sweet tartar with the sauce.
Soup tartar
A dish of tartar is a recipe that can be not only a tasty salad or sauce, but also a refreshing summer soup if you cook it on yogurt, following the instructions below. Assortment of used greens can be corrected by replacing one species with another or eliminating one of the suggested ones.
Ingredients:
- kefir - 0,5 l;
- coriander, parsley and dill - 1 bunch;
- cucumbers - 1-2 pieces;
- garlic - 1 tooth;
- walnuts - 2 tbsp. spoons;
- salt pepper.
Preparation
- Finely chop cucumbers, mix with nuts and chopped garlic.
- Add finely chopped greens.
- Pour ingredients kefir, salt, pepper, cool before serving.