Grouse tataki
1.00 h
4 raciones
Difficulty:
Media
Ingredients
300 g black grouse filletButter 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.
METHOD
- Cut the fillets into 0.5 cm slices along the grain.
- Heat some butter or oil in a pan and seal the meat quickly, until the surface is browned. Do not overcook.
- Chop the herbs and garlic finely, and sprinkle them and some pepper on the roasted meat slices.
- Allow to stand for a few hours in the fridge.
- 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.
