Chef Mikael Einarsson is a gastronomical hero. You will find him as the gastronomical leader chef @ Björn Franzéns new stylish Brasserie Astoria in Stockholm. Here’s his take on a version of the classic steak tartar but with an elegant twist!
Sooted tartar on calf thighs with wild shoots & capers cream
Soot meat is made in an extremely hot & dry cast iron pan.
- 200 gr calf thighs
- wild shoots, such as wild oregano, yarrow, dandelion leaves, fragrant violet & blackcurrant leaves.
- 2 tablespoons finely chopped chives
- 2 tablespoons olive oil
- 1/2 cistron, finely shredded shell
- salt & pepper