Tartare of Roe Fillet
Serves 4 as a starter
Ingredients
2 Roe tenderloins
50 g cornichons
50g capers
2 shallots
1 clove garlic
1 tbsp chopped parsley
1 lemon
Worcester sauce
Tabasco
Quails eggs
Method
Finely chop the meat with a really big knife, DO NOT put in the food processor or you will get goo. Finely chop all the other ingredients ( except the lemon ) and add them to your liking. Do this at the last minute before you serve, then form the tartare into little patties, with a raw Pheasant or Quails egg on top. I eat this with toast and salt.
