- Photo: Jakob Fridholm/imagebank.sweden.se
| Tartar of venison saddle and roe served with emulsion of brown butter and vinegar, croutons and freshly cut watercress and poached quail egg |
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Recipe type: Starter
Author: Gustav Trägårdh
Serves: 10
- 300g (10½ oz) of venison saddle, trimmed
- 200g (7 oz) hung roe
- 5 pots mixed watercress, sliced
- 200g (7 oz) of good bread
- 30 quail eggs
- Vinegar 50ml (¼ cup)
- Emulsion:
- 2 egg yolks
- 2 tablespoons vinegar
- 2 tablespoons capers
- 1 tablespoon Asian fish sauce
- 1 clove garlic
- 1 tablespoon honey
- 2dl (1 cup) canola oil
- 200g (7 oz) butter
Venison:
- Trim the venison saddle and cut into cubes, 1×1 cm. Season with black pepper and sea salt.
Emulsion:
- Mix the egg yolks, vinegar, capers, Asian fish sauce, garlic and honey flat in a food processer.
- Mix in the canola oil in a thin stream as it thickens.
- Melt the butter. Separate the clear butter from the protein (lees). Keep the lees in the frying pan and cook until it is brown.
- Let it cool and flavor the emulsion with this.
Eggs:
- Hatch the quail eggs in the vinegar and let it stand for about 10 minutes.
- Boil about 5 liters (approx. 1 gallon) of water in a saucepan. Make a whirl in the boiling water and carefully pour in the quail eggs.
- Let them poach for about 1.45 to 2 min. Lift up the eggs and cool them in ice water!
Presentation:
- Dice the bread into approximately 5×5 mm croutons.
- Taste the roe. Add a little sea salt if necessary.
- Spread the meat, caviar, croutons, quail and emulsion on the plate. Garnish with cress!
2.2.2
This starter was created by top Swedish chef Gustav Trägårdh. Gustav Trägårdh was nominated Swedish chef of the year in 2010 and is head chef at the legendary seafood restaurant Sjömagasinet in Gothenburg.
The dish is presented on the dinnerware Corona from Rörstrand by designer Jonas Bohlin.
