WEISSBURGUNDER »Edition Junior« dry – Ortswein

Ingredients

• 300 gVeal fillet (best quality)
• 1 pieceOrganic lemon (juice and zest)
• 20 gCapers (non-pareille)
• 1 pieceShallot
• 3 tbspMild olive oil
• 0,5 bunchChives
• 1 pinchFleur de sel
• 1 pinchWhite pepper
• 2 piecesRadishes
• 40 gCrème fraîche

Preparation

1. 1Using a very sharp knife, cut the veal fillet into thin slices, then into strips, and finally into fine cubes. Important: Do not pass the meat through a meat grinder to preserve the texture.
2. 2Peel the shallot and cut into extremely fine dice. Wash the chives, shake dry, and cut into fine rolls.
3. 3Drain the capers briefly and leave whole or coarsely chop once, depending on their size.
4. 4For the vinaigrette, whisk together the lemon zest with 1-2 tablespoons of lemon juice and the mild olive oil.
5. 5In a chilled bowl, gently mix the veal with the shallots, most of the chives, and the vinaigrette.
6. 6Season subtly with fleur de sel and a pinch of white pepper so as not to overpower the natural flavor of the veal.
7. 7Arrange the tartare on plates using a serving ring. Shave the radishes into paper-thin slices and distribute them over the top along with the capers.
8. 8Place a small dollop of crème fraîche on the tartare as a creamy accent and sprinkle with the remaining chives.