Tartare with Crisp Homemade Potato Chips

Just north of Copenhagen, there is a beautiful forest where the people of Denmark can take long walks and search for wild mushrooms, ride horses and watch the many deer that live in the park. The forest is called Dyrehave, meaning the garden of animals. There are hundreds of deer, more than 1500 hundred are allowed to run free, and if you don’t bother them, they won’t bother you. There are in fact, deer all over Denmark and deer meat is considered a delicacy.

Tartare of hakket or scraped beef doesn’t always have to be okse meat. Any sort of beef such as bison, musk ox or venison can be used. I prefer to scrape my meat, but you can always ask your butcher to grind the meat for tartare. This recipe calls for crisp, homemade potato chips. If you like, you can use store bought chips, but it is just as easy to make them yourself (they taste better).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tartare with Crisp Potato Chips

Place meat in freezer 30 min. before using. It makes it easier to work with.

4 lunch servings or 8 appetizers

500 g bison, musk or beef fillet

3 tbsp. finely chopped onion

1 tbsp. capers, rinsed, drained and chopped

2 large pasteurized egg yolks

Potato chips:

1 large russet potato

Oil for frying

Garnish:

¼ horseradish root, grated

1 red onion cut in rings

Cress, parsley, chives or pea tendrils*

Lots of freshly ground black pepper

To make the tartare, scrape meat with a very sharp knife, along the length of the muscle tissue, so you get fine, long segments of meat. Ensure there are no sinews in the finished tartare and place in a large bowl. Add onions, capers, egg yolks; stir until well combined. Cover and chill in the refrigerator for at least 30 min. or until ready to use.

To make the potato chips, peel and slice potato very thin. Keep them in cold water until ready to fry.

To fry, drain potato slices and pat them dry with a paper towel. Heat oil to 360°F and deep fry potato slices until golden brown and crispy, 2 to 3 minutes. Drain on paper towels and season with salt.

To serve, mold tartare into 4 patties and place on 4 plates. Push 3 or 4 potato chips into each patty. Garnish with grated horseradish, onion rings and cress. Sprinkle with lots of black pepper.

Variation: Instead of mixing the raw egg yolk in the tartare, place egg yolks in 4 half egg shells and position them in the middle of the tartare. Scatter small baby shrimps around the tartare as a replacement for homemade chips, horseradish and onion rings. Sprinkle with lots of black pepper.

*The shoots and leaves that appear on the top of new pea plants in the early spring are tender little greens that tastes like a cross between peas and spinach. Now they can be bought in supermarkets and farmers markets.

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