Beef Tartare, Edible Oyster Shell by The Lovat in Loch Ness
Scotland has some of the finest ingredients in the UK and we capitalise on this wealth of culinary resources. From freshly caught Scottish seafood to locally reared meat, The Lovat proudly showcases a diverse menu in both the Lovat Brasserie and Station Road.
In 2007, we were named a Top 10 Restaurant in Scotland by the Press and Journal then after winning 3 AA rosettes for culinary excellence in 2014 we went on to win Best Restaurant in the Highlands & Islands Food & Drink Awards as well as Best Restaurant Experience in the Highlands & Islands Tourism Awards.
Serves 4
Recommended Drink: A glass of Thiėnot, Brut
Ingredients
Oyster Shell:
80g dry mashed potato
30g butter
10g oyster juice
1 sachet squid ink
Mayonnaise:
100g mayonnaise
2 oysters
0.1g Xantham gum
Beef Tartare:
200g good quality Scottish beef fillet
40g finely chopped shallot
40g chopped gherkins
5g dropped capers
a few drops of Tabasco
salt & pepper
METHOD
Oyster Shell
Mix potato, butter & oyster juice together to make a dough, roll very thinly (paper thin) & cover over an oyster mould. Dehydrate at 80O for 2 hours, remove from shell & brush the outside with squid ink. Fry at 160O for 10 seconds.
Mayonnaise
Purėe oysters & add to mayonnaise, stir in Xantham gum & put mayonnaise into a piping bag (ideally make your own mayonnaise)
Beef Tartare
Mix everything together & season to taste
Presentation
Place beef tartare inside the shell & pipe dots of mayonnaise on top & garnish with herbs
In association with Taste Communications.
www.tastecommunications.co.uk
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