MEININGER cookbook: Brussels


Surf & turf – tatare and crevettes et tomates with a potato nest

For 4 persons



Prawns 400 g
Beef 400 g
Potatoes 600 g
Tomatoes 4
Mayonnaise 4 tbsp
Yoghurt 2 tbsp
Red onions 2
Tomato puree 4 tbsp
Capers 4 tsp



Finely dice the beef, capers and 1 red onion for the tatare, and mix with the tomato puree. Season with a pinch of salt and pepper to taste.

Fry the prawns. Finely dice 1 red onion and the dill, and mix with the mayonnaise and yoghurt. Add the prawns. Hollow out the tomatoes and fill with the prawn cocktail.

Cut the potatoes into fine strips and fry in the pan or deep-fat fryer.

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