Dutch shrimps, veal tartare, sweet and sour vegetables

• 250 g Dutch shrimps (unpeeled)
• 200 g veal fillet (tartare)
• 2 pcs mini zucchini
• 80 g of cauliflower florets
• 1 pc carrot
• 50 g tarragon vinegar
• 200 g of natural vinegar
• 0.3 g of cayenne pepper
• 0.5 g xantana texturas
• 100 g of sugar
• 1 pc star anise
• 500 g of tomatoes
• 1 pc shallot
• 50 g mayonnaise
• 50 g capers surfines
• 10 g anchovies
• Borage Cress
• Salty Fingers®

Dutch shrimps, veal tartare, sweet and sour vegetables, tomato tarragon dressing and salty cress varieties, served with Vermentino​.

• Cut the tartare from the veal tenderloin (finely minced meat grinder).
• Make tartare with mayonnaise, capers, anchovies and salt/pepper.
• Put the tartare in piping bag, spray on butcher foil and roll up into a cylinder.
• Leave the tartar to set in the refrigerator.
• Cut tomatoes in a blender with ¼ shallot, hang mass in a cloth.
• Boil the vinegar, water, sugar and star anise until the sugar has dissolved.
• Cut mini courgettes into thin slices.
• Cut the carrot into fine slices and cut out with a 1cm round ring.
• Sweet and sour in three parts, vegetables are lightly cooked.
• Peel Dutch shrimps.
• Mix tarragon vinegar with the clear tomato juice.
• Finish the dressing with cayenne pepper and xantana.
• Remove the veal tartare from the plastic, alternate with the shrimp.
• Finish the dish with Borage Cress and Salty Fingers®.

Wine suggestion: ANTINORI VERMENTINO

Recipe: Nicky Quarz, ’t Dijkhuysje, Lelystad - JRE Jam session 14-11-2011 Dutch shrimp and veal