Veal tartare with Imperial Ossetra caviar
Serves 4
Gascony pork rolls and Rova Caviar Imperial Ossetra
Ingredients (serves 4)
- 1 pork coustous (rib belly)
- 100 grams of tomato paste
- 5 cl of salted soy sauce
- 10 cl of sweet soy sauce
- 1 tbsp of mustard seeds
- 1 tbsp of fennel seeds
- 1 tbsp of caraway seeds
- 1 tsp of white peppercorns
- 5 drops of Tabasco
- 1 tsp of mixed spice (quatre-épices)
- 1 tsp of smoked paprika
- 1 bay leaf
- 1 sprig of thyme
- 100 grams of butter
- 5 cl of grapeseed oil
- 1 bunch of chives
- 5 grams of cornflour
- 4 buns from your baker
- 50 grams of Isigny cream
- 50 grams of Imperial Ossetra caviar
Preparation and finishing steps
- In a smoking-hot roasting tray with the sunflower oil, brown the pork starting with the skin side. Once you have a nice colour, brown the other side, then lower the heat.
- Add the butter and baste the meat on every side.
- Combine all the spices and liquids for the marinade, pour them into the roasting tray and add water.
- Put the thyme and the bay leaf in the roasting tray and cook over a low heat for 7 hours. Once cooked (the meat should fall apart on its own), pull it apart, separating the fat from the meat.
- Roast the pulled pork in butter, then add the chopped chives, the chopped shallot and 10 cl of pork juices.
- Adjust the seasoning of the filling and set aside.
- Strain the sauce through the finest sieve you have and reduce it until you reach the taste you want (powerful and spicy). Thicken the sauce with cornflour (slaked in water beforehand) to get a coating texture.
- Loosen the Isigny cream with a whisk.
- Warm the buns for 2 minutes at 180°C in a fan oven. Cut an incision in the middle of each bun. Fill with the pulled pork.
- Dot the Isigny cream and the pork juices with a spoon. Add a generous spoonful of Rova Imperial caviar. Enjoy!
