Lamb Tartare and Aubergine
This is a delicious canapés with great textures and flavours.
You will need:
- 200g grated parmesan
- 1 small aubergine
- 1 garlic clove, sliced
- For the lamb tartare:
- 1 best quality lamb fillet
- 1 tablespoon of dijon mustard
- 1/4 teaspoon of salt
- 1 tablespoon of chopped capers
- 1 tablespoon of chopped parsley leaves
- 1 teaspoon of chopped tarragon leaves
- 1 teaspoon of chopped chives
- 1 finely chopped anchovy
- 1 teaspoon of rapeseed oil (plus more for frying)
Method
For the aubergine:
Slice in half, score with a knife, stud with the garlic, sprinkle with salt and drizzle with oil
Wrap tightly in foil and bake for an hour at 170C until completely softened
Blend or finely chop the contents of the foil parcel, leave to cool
For the lamb tartare:
Heat a little oil in a frying pan to high
Sear the fillet briefly (no more than 2 minutes in total), leave to cool
Shred the fillet finely and combine with the rest of the ingredients and season to taste
Leave to marinate for at least half an hour
Parmesan crisp:
Preheat the oven to 200C
Sprinkle a generous amount of grated parmesan into a tight little mound (one for each crisp) on a baking tray lined with baking paper
Cook for 8-10 minutes until golden brown and immediately place over a small cookie cutter or a shot glass and shape into baskets
Once they’re done, leave to cool for service
Assembly:
Place the baskets on a platter, with a small spoonful of the aubergine puree followed by the lamb tartare
Serve topped with herbs
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