Gascony pork rolls with Imperial Ossetra caviar
Serves 4
Veal tartare and Rova Caviar Imperial Ossetra
Ingredients (serves 4)
- 1 veal tenderloin
- 4 oyster leaves
- 2 sprigs of tarragon
- 5 cl of lemon olive oil
- 1 shallot
- 4 brick pastry sheets
- 50 grams of butter
- 50 grams of Rova Caviar Imperial Ossetra
Preparation and finishing steps
- On a sanitised chopping board and wearing gloves, cut the veal tenderloin into small 0.5 cm dice. Keep refrigerated.
- Finely chop the tarragon, the shallot and the oyster leaves.
- In a sanitised mixing bowl, combine all the ingredients. Season with salt, pepper and lemon olive oil.
- Using the melted butter, brush the brick pastry sheets folded in four and trim the edges, then bake between two 8 cm fluted moulds for 15 minutes at 160°C in a fan oven.
- Once baked and cooled, spoon the veal tartare into the bottom of the tartlets.
- Arrange the Rova Imperial caviar neatly over one half, then add the nasturtium leaves. Enjoy!
