Tartarus - what is it: sauce or a second course?

Tartarus - what is it? For some - a great second course, cooked on the basis of beef or fish, for others - a gentle sauce, which is perfect for refueling many salads. It is worth to familiarize yourself with all the options, and then you can also decide what the dish is all about.

Meat

They say that the idea to consume raw meat, tartar, belongs entirely to the nomads, namely: the Tatars. This is in part true, but in modern culinary science the dish in question is referred to the North French traditions.

So, Pyrenean tartar - what is it? If you completely trust the chefs of elite restaurants, this is the perfect main dish, which is prepared from tender beef, and preferably from veal.

It will require 900 grams of veal, preferably fillets, four eggs, soy or wocher sauce, one onion, fifty grams of pickled gherkins and seasoning.

The cooking process is simple and fast. The first step is to process the meat: remove the fat and remove the streaks, if any. Then turn the whole piece into mince, not forgetting to add spices. Next, using four cylindrical shapes without a bottom, put it on the plates in such a way that the shallow "kegs" are obtained. They pour the whole yolk, which should then be sprinkled with a mixture of finely chopped onions and gherkins. Then gently take out the molds and boldly submit to the table along with the bowls in which the sauce is located.

Seafood

A fish tartar - what is it? Of course, a more delicate dish, designed to satisfy the taste of those who do not like to eat raw meat. An alternative is in this case a salted herring, but other kinds of fish can be used.

So, for cooking fish tartar it will be required: fillets of herring, avocado, bunch of lettuce, lemon, hot chilli, garlic, shallots, mint leaves or basil and olive oil.

The process of creating such a tartar is as follows: in a deepened container, you should mash the avocado, squeeze the juice of half a lemon into it and add it with olive oil. Onions, herring and chili peppers are cut into small cubes and sent to the avocado. Salad should be broken off with hands on wide strips, then mix well with the already prepared foods.

Put a cylindrical shape on the plate without a bottom, put the resulting mixture into it, carefully remove the support and decorate with lemon wedges and mint leaves or basil leaves.

Tartar sauce

Photos of this dish are decorated with the best culinary collections, which is quite fair. The mind-blowing game of bitter, pungent and sweet taste makes it a perfect complement to many salads, fish and even meat.

So, to prepare a homemade tartar sauce you need: two tablespoons of capers, sour cream and crushed pickled gherkins, a tablespoon of lemon juice and Dijon mustard, a teaspoon of chopped fresh dill, 150 ml of olive oil, one raw and two boiled yolks, and salt and pepper.

You can create such a small masterpiece in the following way. To the finely grated boiled yolks add raw, mustard and juice. Using a mixer, whisk well. Then gradually add olive oil, mixing this time with a whisk until it dissolves completely. Next, put the remaining ingredients and bring to the formation of a uniform in consistency creamy mass. The sauce is ready.

So it turns out that to answer the question: "Tartarus - what is it?" - definitely impossible, because this is so many-faced dish.