Recipe for chef’s open-faced sandwich with tartare
The chef’s tartare served as an open-faced sandwich with everything: tarragon mayonnaise, toasted rye bread, romaine lettuce, potato chips, grated horseradish, and pickled red onions.
In my work with GastroFun PREMIUM, I am fortunate enough to meet many talented culinary figures, and here I visited Thomas Søndergaard Christensen from Restaurant Møllegården on the island of Alrø in East Jutland.
Most measurements in the recipe are approximate because it’s generally about tasting and adjusting continually.
Below you can see a teaser for the video recipe, which you can of course find in PREMIUM:
If you are not a member, you can sign up here, where you can, for instance, get a free 14-day trial period.
Equipment
- Cutting Board
- Chef'S Knife
- Baking Tray
- Baking Paper
- Oven
- Blender (option 1)
- Mini Choppers (option 2)
- Storage Container
- Bowl
- Whisk
- Piping Bag
- Frying Pan (option 1)
- Toaster (option 2)
Ingredients
Tarragon Dust
- Tarragon fresh
Tarragon Mayonnaise
- 2 pcs. Egg Yolk
- 2.5 gram Dijon Mustard
- 2.5 gram Lemon Juice
- 135 gram Oil neutral, approx. quantity
Tatar
- 120 gram Beef Inner Thigh
- 5 gram Shallots finely chopped
- 5 gram Cornichons coarsely chopped
- 1 pinch Coarse mustard
- 5 gram Capers chopped
- Salt and Pepper
- 1.1 gram Oil neutral
- 2 slices Rye Bread
- Butter for frying the rye bread
- salad a few leaves, e.g. Romaine lettuce
- Horseradish freshly grated
- Pickled red onions
- Potato Chips
Instructions
Tarragon dust
- Rinse your tarragon and remove the stems. Do not discard them; they can be used for a homemade bearnaise essence.
- Place the leaves on a parchment-lined baking sheet and put them in the oven at 50 degrees Celsius (122 degrees Fahrenheit). They need to dry for several hours; Thomas usually does this overnight.
- Once dry, blend them in a blender/mincer until they form a fine "dust".
- Store it in a dry, cool place in an airtight container, like a condibucket.
- If you're not up for making tarragon dust, you can blend tarragon with oil until it reaches a temperature of about 60-70 degrees Celsius (140-158 degrees Fahrenheit). Then strain the oil through a cloth and discard the sediment/liquid at the bottom. Now you can use the green oil for your mayonnaise instead.
- Combine tarragon dust, egg yolks, mustard, and lemon juice in a bowl.
- Take a whisk and whisk while you slowly add a few drops of oil at a time to the bowl.
- Continue adding the oil while whisking until it reaches a nice thickness.
- Season to taste with salt, pepper, and lemon juice.
- Feel free to put the mayonnaise in a piping bag.
- Put some butter in a pan and fry the rye bread on both sides in it. You can, of course, use oil or toast it in the oven or in a toaster.
- Use a lean piece of meat, such as beef round.
- Grind the meat using a meat grinder to a medium thickness and put it in a bowl.
- Finely chop the shallot and coarsely chop your cornichon.
- Season the meat with a bit of salt and pepper.
- Add the onion and cornichon to the bowl with the meat and mix it together with a spoon.
- Coarsely chop the capers and add them to the bowl with the meat. The salty capers can be used to adjust the taste.
- Drizzle a little neutral oil over the meat to give it a slight gloss.
- You have almost endless possibilities for how you can present your tartare (we've done it in 2 different ways in the video).
- But the main idea is to get a bit of everything in each bite, for example, rye bread at the bottom, then lettuce leaves, tartare, grated horseradish, pickled red onions, and the crispy element (potato chips) on top. It's also important to distribute your mayo as evenly as possible.
