BEEF TARTAR FILLET, FRIED POTATO LACE, CHEESE MOUSSE & Trikalinos BOTTARGA
For the Tartar:
100 g of beef fillet, finely chopped
2 tablespoons of extra virgin olive oil
Zest and juice of one lime
½ of chili pepper, finely chopped
8 sprigs of chives, chopped
5 gr. of Trikalinos Bottarga Powder
1 potato, in julienne cut (do not wash, only season with salt)
For the cheese Mousse:
40 gr. of cream cheese (e.g., Kopanisti of Mykonos)
10 gr. of strained yogurt
15 ml of full fat cream
20g Trikalinos Bottarga, cut into thin slices
Afrina – Fleur de Sel and freshly ground pepper
Fry the julienne of potato and leave on kitchen paper for a few minutes. Place on a plate.
Mix the cream cheese, yogurt, and sour cream altogether and keep in the fridge.
Mix the ingredients for the tartare in a bowl.
Share and shape the tartare into three rectangular cutters and place them on top of the potato lace. Top with the cheese mousse shaped in kennels, and finish with the bottarga slices, lemon zest, and chives. Drizzle some olive oil drops.