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®.


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

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