Beef Tartare with Potato Rösti and Cauliflower Remoulade

For the mini rösti, rinse and peel the potatoes and grate into fine strips on the vegetable grater. Season with salt, pepper and nutmeg (freshly grated). Pull the potatoes for one to two minutes and squeeze out the juice with your hands [1].

Heat the oil in a large coated frying pan, portion the potato mixture and place in the frying pan as small flat patties. Toast the mini hash browns in batches in the hot oil at a low temperature until golden brown. Turn and let the second side also brown leisurely. Remove from the frying pan and drain on kitchen roll.

Meanwhile, for the tartare, chop the pickle, capers and anchovy fillets. Remove the skin from the onion and chop it into small cubes. Heat the oil in a frying pan, sauté the onion cubes in it at low temperature until soft and cool.

Mix the ground beef with capers, pickle, diced onions, tomato ketchup, olive oil, anchovies, chili sauce (doesn’t have to be, matter of taste) and chives in a baking dish. Season the beef tartare heavily with salt, paprika powder, juice of one lemon, pepper and sugar. Let it soak for a while.

Meanwhile, for the tartar sauce, rinse the cauliflower florets, divide into very small roses and cook in salted water for six to seven minutes until almost tender. Drain in a colander, cool and drain.

Mix the crème fraîche with the milk and mustard in a small baking bowl.

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