Veal tartare with a seaside twist

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Tarte en fleur

Veal tartare with a seaside twist

Preparation 30 minutes
Service 2 people
Difficulty 3/10


  • 200g fillet of veal
  • 1 lemon
  • 50g trout or salmon roe
  • 1cl ponzu sauce
  • 1cl rice vinegar
  • 20g samphire


  1. Rinse the fish roe and drain.
  2. Mix the ponzu sauce and rice vinegar in a jar, add the fish roe and marinate for 1 hour.
  3. With a sharp knife, chop the veal fillet into small dice. Season with the juice of a lemon, salt and chopped samphire.
  4. Place the seasoned veal tartare on a plate and decorate with the marinated fish roe.