Tostada with veal tartare, pico de gallo and coriander


  • avocado
  • Ghoa Cress
  • ancho chili flakes
  • angel hair pasta
  • chilli pepper
  • roast piquillo pepper
  • sweet ‘n’ sour red onion rings

For the tartare:

  • 200 g veal rump
  • olive oil
  • pepper
  • salt

For the tostada:

  • 250 g blue corn flour
  • 1/2 tsp salt

For the coriander cream:

  • 3 bunches of coriander
  • 1 l sunflower oil
  • 100 g egg whites
  • 50 g yoghurt
  • juice of 1 lime
  • fleur de sel

For the pico de gallo:

  • 1 kg brunoise tomatoes
  • 2 tbsp jalapeño pepper slices
  • 3 diced red onions
  • the juice and zest of 3 limes
  • 1/4 bunch of flat parsley
  • olive oil

For the lime gel:

  • 2 dl sugar water
  • 2 dl lime juice and zest
  • gelcrema thickener
0 - 30 minutes
veal rump
prepare fresh
Culinaire Saisonnier


Use the knife to cut the veal into a fine tartare, season and refrigerate. Combine all the ingredients for the tostada and leave for 15 minutes. Form small balls, roll out thinly between foil and fry on both sides in a hot pan. Cut out circles and bake in the oven for 10 minutes at 160°C (320°F). 

For the cream, blend the oil and coriander in a blender at 80°C (176°F). Let it drain cold, on a cloth. Combine all the ingredients and monté with 3.5 dl of the oil while mixing. Season to taste. Combine all ingredients for the pico de gallo and season to taste. Mix all the ingredients into a smooth gel. Press the tartare into a ring, place on the tostada and garnish with toasted avocado and the other components.

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