Veal Tartare with Trout Roe, Capers, and Fiore Sardo Dressing

Serves
serves 4
Time
25 minutes

JOANN PAI

The delicate flavor of freshly ground veal is enhanced by a smoky, punchy dressing made from Italy’s pecorino fiore sardo and colatura, a fermented anchovy sauce. Buy the freshest high-quality veal and grind it yourself, or have your butcher do it for you.

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What You Will Need

Ingredients

1 large egg
1 tbsp. finely grated pecorino fiore sardo
1 tsp. colatura or anchovy paste
1 tbsp. fresh lemon juice, divided
¹⁄₃ cup plus 1 Tbsp. grapeseed or canola oil
Kosher salt
7 oz. (1 1/3 cups) ground veal tenderloin or sirloin
1 tbsp. extra-virgin olive oil
1 tsp. soy sauce
¹⁄₂ tsp. finely grated lemon zest
Pinch of dried sumac
Pinch of togarashi pepper (optional)
3 tbsp. (2 oz.) trout or salmon roe
1 tbsp. drained capers in brine

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Instructions

Step 1

Make the dressing: In a small pot, add the egg and enough cold water to cover by 1 inch. Bring to a boil over medium-high heat. Once boiling, cook for an additional 6 minutes, then immediately remove the egg and cool completely under cold running water. Peel the egg (the white should be set and the yolk still runny).

Step 2

In a blender, add the egg, cheese, colatura, 2 teaspoons lemon juice, and 1 tablespoon plus 1½ teaspoons cold water. Blend, slowly trickling in the grapeseed oil to emulsify. (Mixture should thicken to the consistency of mayonnaise.) Season with kosher salt, and set the dressing aside.

Step 3

Right before you plan to serve the tartare, prepare the meat: In a medium bowl, add the veal, olive oil, soy sauce, remaining 1 teaspoon lemon juice, zest, sumac, and togarashi pepper, if using; use a spatula to gently fold (avoid mixing too vigorously or the tartare will become clumpy and pasty). Season with kosher salt to taste.

Step 4

Divide the dressing among 4 small plates, then carefully spoon the tartare mixture over it. Top with the roe and the capers, and serve immediately.

Make the dressing: In a small pot, add the egg and enough cold water to cover by 1 inch. Bring to a boil over medium-high heat. Once boiling, cook for an additional 6 minutes, then immediately remove the egg and cool completely under cold running water. Peel the egg (the white should be set and the yolk still runny).
In a blender, add the egg, cheese, colatura, 2 teaspoons lemon juice, and 1 tablespoon plus 1½ teaspoons cold water. Blend, slowly trickling in the grapeseed oil to emulsify. (Mixture should thicken to the consistency of mayonnaise.) Season with kosher salt, and set the dressing aside.
Right before you plan to serve the tartare, prepare the meat: In a medium bowl, add the veal, olive oil, soy sauce, remaining 1 teaspoon lemon juice, zest, sumac, and togarashi pepper, if using; use a spatula to gently fold (avoid mixing too vigorously or the tartare will become clumpy and pasty). Season with kosher salt to taste.
Divide the dressing among 4 small plates, then carefully spoon the tartare mixture over it. Top with the roe and the capers, and serve immediately.