In a sweet and sour infused orange glaze with ratatouille zucchini and petit herbs.
560g (80g portions) Black Angus eye fillet
1/2 a bunch Continental parsley leaves
4 medium-sized dill pickles
200g baby capers
3 golden eschallots
40g good quality seeded mustard
To taste tabasco
To taste lemon juice
A good pinch flaked salt
7 quail egg yolks
To taste EVOO
400mL olive oil (for shallow frying)
Small dice golden eschallot, dill pickle and baby capers.
Fine chop parsley.
Wash taro, cut into four long rectangles and slice on a mandolin to achieve long thin strips the width of the mandolin.
Shallow fry until golden and crunchy. Season and set aside.
Prepare the eye fillet by trimming away sinew and fat, dice 0.5 cm by 0.5 cm.
Prepare the tartare in a bowl by adding the diced eye fillet, a splash of tabasco and lemon juice.
Add the seeded mustard, baby capers, dill pickles, parsley, salt and EVOO.
Taste, add more tabasco, lemon juice or salt as required.
Use a medium sized ring cutter to obtain a round shape packing it in tight to hold the shape. Make a little well in the middle and add the quail egg yolk.
Finish the dish with a sprinkle of salt, parsley and EVOO.
Add the taro crisp.
Recipe provided by Hyde Paradiso