Photography recipe
Fotografía Chef Signature Chef

METHOD
  1.  Cut the fillets into 0.5 cm slices along the grain.
  2. Heat some butter or oil in a pan and seal the meat quickly, until the surface is browned. Do not overcook.
  3. Chop the herbs and garlic finely, and sprinkle them and some pepper on the roasted meat slices.
  4. Allow to stand for a few hours in the fridge.
  5. Slice the meat across the...

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METHOD
  1.  Cut the fillets into 0.5 cm slices along the grain.
  2. Heat some butter or oil in a pan and seal the meat quickly, until the surface is browned. Do not overcook.
  3. Chop the herbs and garlic finely, and sprinkle them and some pepper on the roasted meat slices.
  4. Allow to stand for a few hours in the fridge.
  5. Slice the meat across the grain into 5 mm thick strips, decorate with tips of herbs and baby lettuce leaves and serve.

NOTE

 

Tataki, the Japanese preparation method in which the ingredient is lightly seared on the outside and left rare on the inside, is excellent for cooking both fish and meat. Any dark game meat available can be used for this recipe. Serve this delicious grouse tataki as a starter for a festive meal.

  

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Ingredients 4 persons
  • 300 g black grouse fillet
  • Butter and oil
  • for frying
  • 50 ml (in total) fresh coriander and thyme
  • Finely chopped
  • 2–3 tablespoons soy sauce
  • Flake salt to taste
  • ¼ single clove garlic
  • Finely chopped
  • Freshly ground black pepper.
Recipes. The Cook & Chef Institute