Veal tartare with crispy asparagus and a pea cream

Name: Veal tartare with crispy asparagus and a pea cream
Ingredients: 200 g veal; 10 g Oyster sauce; 1 units.items Shallot; 10 g tomato ketchup; Worcester sauce; Olive oil; 10 g Capers; Pepper; Tabasco; Salt; 1 units.items asparagus; 100 g Flour; 1 units.items Egg; 100 g panko breadcrumbs; 50 ml Cream; Pepper; Salt; 200 g fresh peas; 50 g grated Parmesan; 5 g Fresh mint; purslane

Hand-cut veal tartare with an asparagus in a crispy coating, a pea cream, and finished with young purslane.

Ingredients

200gveal

10gOyster sauce

1units.itemsShallot

10gtomato ketchup

Worcester sauce

Olive oil

10gCapers

Pepper

Tabasco

Salt

1units.itemsasparagus

100gFlour

1units.itemsEgg

100gpanko breadcrumbs

50ggrated Parmesan

50mlCream

Pepper

Salt

200gfresh peas

5gFresh mint

purslane

Preparation

Cut the veal into a fine tartare.
Finely chop the shallot and capers.
Mix everything together with the other ingredients to taste.

Peel the asparagus and blanch for about 5 minutes until al dente.
Bread the asparagus by first dipping in flour, then in beaten egg, and finally in panko mixed with Parmesan.
Fry at 175°C for about 3 minutes until golden brown and crispy.

Cook the peas in salted water. After 2 minutes, remove about ten peas while they are not yet fully cooked and still have a nice bite. Use these to finish the dish.
Cook the rest of the peas for about 5 minutes until fully cooked.
Blend these into a smooth cream together with the cream and mint.
Season with salt and pepper.