Goby Tartare with Chanterelles

for such a goby meat tartare Now is the time - the season of chanterelles is on the doorstep. Please note: we do not cut the meat, but scroll it through a meat grinder and serve the dish almost like a pate - it is convenient to spread on bread and fill tartlets. Or serve it with a salad of rucolla and tomatoes, as the chef recommends.

Ingredients

• beef - 100 g
• vegetable oil - 20 g
• chanterelles - 60 g
• crispbread, rucolla, tomatoes for serving
• capers - 1 g
• shallots - 10 g
• parsley - 2 g
• yolk - 1 g
• Worcester - 1 g
• tabasco - 1 g
• salt - 1 g
• pepper - 1 g
• oil-1 g
• olive oil

Directions

1. Cut raw meat into small cubes and mince.
2. Prepare the sauce: finely chop the shallots and parsley. Combine yolk, butter, salt, pepper, tabasco, worcester, capers, chopped shallots and parsley.
3. Rinse the chanterelles and fry in vegetable oil.
4. Mix the meat and the resulting sauce, put the fried chanterelles on top. Serve with crispbread and arugula salad with fresh tomatoes.