Veal tartare with avocado
Preparation: 15 min
400 g of nuts
6 petals of candied tomato
1 bunch of chopped fresh coriander
20 cl of olive oil
1 C. tablespoon of hazelnut oil
the juice of a lime
1 pinch of powdered cumin
1/2 c. fresh grated ginger
Salt and pepper
Grate zucchini the size of spaghetti.
Cut half the avocados into small cubes and lemon them with half the juice.
Mix the hazelnut oil and 10 cl of olive oil, the rest of the lemon juice and chopped coriander, salt and pepper. Chop the meat with a sharp meat knife. In the presentation glasses divide the lawyer then
zucchini, pour the sauce with the two oils, add
the meat, pour a drizzle of olive oil and decorate with the candied tomato petals.
Mix the remaining avocados with cumin and grated ginger, salt and pepper.
Serve veal tartare with avocado puree.
You can also use fillet or sub-nut