Tartar - what is it? For some - a great second course, prepared on the basis of beef or fish, for others - a delicate sauce, which is perfect for dressing many salads. It is worth familiarizing yourself with all the options, and then you can decide what all the same is this dish.
Meat
They say that the idea of consuming raw meat, tartar, belongs entirely to the nomads, namely: the Tatars. This is partly true, but in modern culinary science, the dish in question is classified as a Northern French tradition.
So, Pyrenees tartare - what is it? If you fully trust the chefs of elite restaurants, this is a great main course, which is prepared from tender beef, and preferably from veal.
It will require 900 grams of veal, preferably fillet, four eggs, soy or warmer sauce, one onion, fifty grams of pickled gherkins and seasoning.
The cooking process is simple and quick. The first step is to process the meat: remove fat and take out the veins, if any. Then turn the whole piece into minced meat, not forgetting to add spices. Next, using four cylindrical shapes without a bottom, put it on plates in such a way that you get shallow “barrels”. A whole yolk is poured into them, which should then be sprinkled with a mixture of finely chopped onions and gherkins. Then carefully remove the molds and boldly serve to the table with the bowls in which the sauce is located.
Seafood
And fish tartare - what is it? Of course, a more tender dish, designed to satisfy the taste of those who do not like to eat raw meat. An alternative in this case is salted herring, but other types of fish can be used.
So, for cooking fish tartare you will need: herring fillet, avocado, lettuce, lemon, hot chili pepper, garlic, shallots, mint or basil leaves and olive oil.
The process of creating such a tartar is as follows: in an in-depth container, you should knead the avocado, squeeze the juice of half a lemon into it and season with olive oil. Onions, herring and chili peppers are cut into small cubes and sent to an avocado. Salad should be torn by hands into wide strips, then mix well with already prepared foods.
Put a cylindrical shape without a bottom on a plate, put the mixture in it, carefully remove the support and garnish with lemon slices and mint or basil leaves.
Tartar sauce
Photos of this dish are decorated with the best culinary collections, which is quite fair. The breathtaking game of bitter, spicy and sweet taste makes it a great addition to many salads, fish and even meat.
So, to make homemade tartar sauce you will need: two tablespoons of capers, sour cream and chopped pickled gherkins, a tablespoon of lemon juice and Dijon mustard, a teaspoon of chopped fresh dill, 150 ml of olive oil, one raw and two boiled yolks, and salt and pepper.
To create such a small masterpiece is as follows. To finely grated boiled yolks add raw, mustard and juice. Beat well with a mixer. Then olive oil is introduced gradually, stirring this time with a whisk until it is completely dissolved. Next, put the remaining ingredients and bring to the formation of a uniform creamy mass. The sauce is ready.
So it turns out that to answer the question: "Tartar - what is it?" - Definitely impossible, because it is such a many-sided dish.