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Spanish Easter 2006
from Chef Ramon Freixa of El Raco d’en Freixa


Chef Ramón Freixa on
Chef Ramón Freixa

El Raco d'en Freixa
Carrer de Sant Elies 22
Barcelona, Spain
Phone: 34-93-209-7559
Veal Tartare with Goat Cheese Sauce, Mashed Potatoes and Chocolate Croutons
Chef Ramón Freixa of El Raco d’en Freixa – Barcelona, Spain
Adapted by

Yield: 6 Servings


    Veal Tartare:
  • 500 grams veal sirloin
  • 1 shallot
  • 1 Tablespoon chopped mixed herbs (chives, tarragon, chervil)
  • 1 Tablespoon minced gherkins in vinegar
  • 1 Tablespoon capers
  • 50 grams mayonnaise
  • 1 Tablespoon whipped cream

    Chocolate Croutons:
  • 100 grams wheat flour
  • 10 grams cocoa powder
  • 1 Tablespoon water
  • 1 Tablespoon oil
  • Salt and pepper

    Mashed Potatoes:
  • 400 grams Charlotte potatoes
  • 100 milliliters chicken broth
  • 200 milliliters cream
  • 50 grams clarified butter
  • Salt
  • Pepper
  • Nutmeg

    Goat Cheese Sauce:
  • 200 grams goat cheese
  • 1 Tablespoon double cream

  • A variety of finely chopped succulent greens, including:
  • Escarole
  • Arugula
  • Ice plant*
  • Alfalfa sprouts

    * Ice plant is a succulent plant native to South Africa.


For Veal Tartare:
Mince the veal and chop up the shallot and herbs. In a bowl, combine all the ingredients and place them in the refrigerator.

For Chocolate Croutons:
Preheat oven to 300ºF. Mix all the ingredients until they come together into a dough. Put the mixture onto a Silpat mat and shape the dough into tiny rolls. Place them in the oven until they become dry, taking care not to burn them.

For Mashed Potatoes:
Boil the potatoes with the skin on, then peel them and grind them up with the rest of the ingredients. Strain them and put them into a foam canister. Leave canister in a warm water bath.

For Goat Cheese Sauce:
Melt the cheese with the cream until the mixture emulsifies. Set aside on low heat.

To Assemble and Serve:
On a plate, place a rectangle of tartare together with the cheese sauce and potatoes. Chop up the greens and sprinkle them over the top. Crush chocolate croutons and sprinkle crumbs over veal as well. Serve immediately.

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  • Alimentaria 2006
  • Food Debate : Spanish Chefs
  • Forum: Spanish Chefs

  •    Published: March 2006
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