00:00Hello, here's the presentation of a tartare, so you have the tartare, its egg yolk inside the shell,
00:08You have onions, flat-leaf parsley (which can also be curly), capers and gherkins, all chopped.
00:19So I'll start with mustard, I'll put in a good teaspoonful, then I'll turn my skewers flat to incorporate the olive oil.
00:43I might have poured a little too much, no, it's fine, there you go, and by turning it flat it will knead, there you go, it will harden, here.
00:58We'll pour a little bit, that's fine, there we go, not too much, there we go, once it's hardened, I take my egg,
01:11I just add the yolk, actually, it's just the yolk that's there, yolk, egg yolk, I always mix it in.
01:22Okay, I'm adding my Tabasco, and now I'm using a good few drops, one, two, three, five drops.
01:30This is already for a fairly spicy tartare, okay, we can use less if we want.
01:36There you go, I'm adding the Boisseurster sauce, there you go, I'm adding a good amount, since it's for a tartare that gives it some flavor.
01:45So, I mix everything together, I add my ingredients, I add the pickles, I add my onions,
01:54I add my capers, I add parsley and I keep a little bit for decoration, there you go, I mix everything together.
02:06I can add a little vinegar if I want it to be a bit stronger.
02:12I'll do it, I'll add some vinegar, just a little bit, okay.
02:15I'll have my steak tartare, I'll have my minced meat, medium minced beef, it can also be made with horse meat.
02:27Initially it was horse meat, it's a matter of hygiene, that's it, I mix everything together.
02:32There we go, there we go, I mix it well, gently, gently, so that it remains aerated.
02:51I mix it well, so that everything is incorporated.
03:02There, I can do it now. I forgot to add pepper.
03:09Add pepper, and just a tiny bit of salt, very little.
03:16That's it, because salt isn't very useful, given that there are all the spices.
03:22There, I've prepared everything, so I'll take my decorative plate.
03:30a small tomato, some lamb's lettuce, there you go, I put it right in the middle,
03:42There,
03:45Here, I'm not pressing too hard, so that it remains very airy.
03:51tartare, here
03:56There,
03:56So there, with a knife,
04:01I'm making a small grid.
04:04It's going to look nice.
04:06So, I had kept a little bit of flat-leaf parsley.
04:10And there you go, I put it in the middle.
04:13That's what it does.
04:16There you go, my tartare is ready.
04:20So I wish you a good appetite.
04:21Children,
04:24109.10.2011.10!
04:351.401.2012.2011.2022.2022.2011.2022.2014.2011.2011.2012.2011.2011.2011.2011.2012.2012.2012.2011.21ăĂgos,
04:36the fetole,
04:38I am a follower of Scripture.
04:39we'll tell you,
04:40basically,
04:41We'll go to all the acquaintances.
04:42we'll tell you,
04:43to all lesietWhich,
04:43For example,
04:44we'll tell you,
04:44we're going to Lespared for Sonne Torne.
04:45to all the guardians,
04:46to all Britannians,
04:46to keep them all from the services of numerlles monkeys,
04:47to all trains.
04:48to the problem,
04:48we're going to tell you not very nice,
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