Veal and snails tartar with snail caviar

Total cooking time: 45 min. 4 portions

• 200 g gourmet snails sousvide cooked
• 2 beetroot
• 1 pasteurized egg yolk
• 1 dl rapeseed oil
• 1 clove of garlic
• 100 g parsley
• 400 g veal inner thighs or fillet without fat and tendons
• 2½ tbs. Cognac or brandy
• 1 shallots
• 1 tbs. good olive oil
• Flute for bread chips
• 2 tbs. capers
• 20 g snail caviar
• 1 grated organic lemon peel
• Salt, pepper
• Green leaves for decoration

Tartar:​

• Bake the beets at 150° C for approx. 1 hour until tender and slightly dry. Then cut them into fine cubes.
• Meanwhile, whisk egg yolks, oil and a little salt to a mayonnaise.
• Chop parsley, grate garlic and a little lemon zest and mix in the mayonnaise.
• Cut the veal meat into small cubes and put it and the snails in a food processor (blend only very little at a time as it should not be mash but just shredded and still have a rough structure).
• Stir the meat with salt, pepper, cognac, baked beetroot cubes, finely chopped shallots, a little olive oil and a little lemon zest.

Bread:

• Cut bread into ultra-thin slices / chips, grate them in a little olive oil in a pan until lightly golden. Then rub them with garlic.
• Fry the capers in a little oil until they "puffer" and are crispy.
• Serve the tartar with bread chips, fried capers and mayonnaise.
• Garnish with a little snail caviar and herbs / green leaves.