Veal tartare with walnuts and Emmental

Ingredients

4 servings

• 500 g veal knuckle
• 120 g Emmental cheese
• 60 g walnut kernels
• 1 dab of wasabi
• 1 pinch of sugar
• 2 limes (for zest and juice)
• 3 sprigs of chervil
• 2 sprigs of tarragon
• 1 sprig of dill
• 6 cl olive oil
• salt
• pepper

Steps

1. 1

   Cut the veal rump into small pieces and the Emmental into small cubes, then coarsely chop the walnut kernels.

2. 2

   In a bowl, mix the wasabi with the lime juice and zest, sugar, salt, and pepper; whisk in the olive oil.

3. 3

   Chop half of the herbs, add them to the bowl with the veal rump, walnut kernels, Emmental cubes, salt, and pepper.

4. 4

   Mix well and place the container in the refrigerator for 10 minutes.

5. 5

   Divide the tartare onto plates with the remaining mixed herbs and serve with lime wedges.