Veal & Sardine Bun
Veal tartare, grilled sardines and vodka cream in a golden bun. A recipe created by Alexia Duchêne.
Veal · Sardines · Vodka. Land and sea brought together in a bun, with a cream that doesn't hide its Philtre. A recipe created by Alexia Duchêne, for 4 buns.
Ingredients
- 250 g veal
- 2 very fresh sardines
- A few sprigs of basil
- A piece of celery stalk
- 3 tablespoons of raw cream
- A generous dash of Le Philtre vodka
- Olive oil
- 1 lemon
- ½ clove of garlic
- 1 shallot
- 2 tablespoons of capers
- Salt, pepper
- 4 buns
Preparation
- Finely chop the veal tartare with a knife.
- Fillet the sardines (or ask your fishmonger to do it), then grill the skin with a blowtorch or in a very hot pan.
- Make a celery-basil oil: blend basil leaves with a piece of celery and olive oil in a mortar.
- Season the raw cream with a good splash of vodka, pepper, grated garlic, lemon zest, and salt.
- Season the veal with lemon juice, the infused oil, capers, and finely chopped shallot. Finish with salt.
- Assemble in a bun browned in olive oil: the cream at the bottom, the tartare on top, then the sardines, a dash of oil, basil, and lemon.
The moment: a lunch that you eat with your hands and talk about for a long time.
