Recipe Tip: Char Tartare - Falstaff

Instructions

1. Step 1

   Carefully cut the char into brunoise (extremely finely diced cubes, approx 3mm.)

2. Step 2

   Marinate (approx. 30 mins) with the herb oil, salt, cayenne pepper and sliced wood sorrel.

3. Step 3

   Halve the beetroot, cover with aluminum foil and simmer in the oven at 160 °C for 2 to 3 hours with the skin on, covered with a liberal sprinkling of coarse salt. Once cooked peel and dice very finely (approx. 3mm cubes).

4. Step 4

   Marinate beets with olive oil, crushed caraway seeds, salt, black pepper, apple cider vinegar and vegetable stock.

5. Step 5

   Leave for a few hours. Then peel the apples, core them and dice finely, then add them to the beetroot. Season to taste.

6. Step 6

   Spicy Tuna Tartare in Sesame Miso Cones A recipe from Wolfgang Puck's 2014 Oscar menu. Fish

7. Step 7

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8. Step 8

   Beef Tartare with Herb Butter This classic from "Flatschers" restaurant in Vienna, is only prepared with the best beef.

9. Step 9

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10. Step 10

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