Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Beetroot tartare with shallots, herbs and anchovy
This beetroot tartare stands out with its delicate seasoning, fresh acidity, and aromatic herbs. A light, elegant starter – ideally served with crispy dark bread and paired with a fresh Grüner Veltliner that beautifully complements the earthy flavors.
The ingredients serve 4 people.
| Ingredients | ||
|---|---|---|
| 10 | beetroots | |
| 4 | tablespoon(s) | capers |
| 1 | tablespoon(s) | Dijon mustard |
| 10 | anchovy fillets | |
| 4 | tablespoon(s) | olive oil |
| 1 | lemon | |
| 2 | gherkins | |
| 2 | shallots | |
| 2 | tablespoon(s) | fresh horseradish |
| ½ | bunch | parsley |
| 1 | chili pepper | |
| 2 | cl | slivovitz |
| 2 | cl | Worcestershire sauce |
| 1 | pinch | of pepper |
| 1 | pinch | of salt |
| 1 | bunch | watercress |
Serving suggestion:
Serve with crispy toasted dark bread.
Preparation
Preheat the oven to 170 °C. Wash the beetroots thoroughly, place them on a baking tray, and roast for about 70 minutes until tender. Remove from the oven, let cool completely, then peel. Cut the cooked beetroots into small, even cubes.
Meanwhile, toast slices of dark bread in a pan without fat until golden and crisp.
Finely chop the shallots. Dice the gherkins, parsley, chili, and anchovies very finely, then mix with the beetroot. Add Worcestershire sauce for depth, reminiscent of classic tartare. Season with freshly squeezed lemon juice, salt, and black pepper.
Just before serving, wash and spin dry the watercress, then roughly tear it. Arrange on plates and place the beetroot tartare on top or alongside. If desired, add a final touch – for example, a few wild blueberries for extra freshness and color.
Tip:
