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Gastronomy

Chef(s) Steeve TREMBLAY (Auberge des Falaises) offer(s) you the following appetizer:

Emu Steak Tartar With Aged Cheddar Shavings and Volcanic Salt

Our team is pleased to present this very simple recipe inspired the New Zealand bird. Serve as an appetizer.

Ingredients:

  • 200 g cushions of emu, finely chopped
  • 1 egg yolk
  • 15 g old style mustard
  • 12 g grey shallots, finely chopped
  • 10 g fresh capers
  • 20 ml olive oil
  • 75 g strong aged cheddar shavings
  • Volcanic salt (or Fleur de sel) to taste
  • Ground pepper to taste
  • Fresh parsley, freshly chopped
  • Fresh parsley, whole
  • French bread (Baguette)

Preparation:

  1. Mix emu, egg yolk, mustard, chopped shallot, capers, pepper and oil.
  2. Arrange in form of a circle in center of platter.
  3. Add cheddar on top.
  4. Add pinch of volcanic salt around it.
  5. Sprinkle chopped parsley.
  6. Add touch of olive oil.
  7. Garnish with whole parsley.
  8. Serve with some bread.

Comments:

  • Serves 4.
  • Bon appétit!



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© Hôtellerie Champêtre 2001-2012     
Ministère du Tourisme    Quebec Resorts & Country Inns
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from Tourisme Québec


Hôtellerie Champêtre
1255 rue University, bureau 430
Montréal (Québec)
H3B 3B6

Printed on: Wednesday, February 8, 2012
Phone: 514 861-4024
Fax: 514 861-4032
Toll free: 1 800 861-4024
E-mail: info@hotelleriechampetre.com
Website: http://www.quebecfinestinns.com/