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Steak Tartare with Bell Pepper Coulis, Mustard Tomato and Dill Oil
Steak tartare appears quite often on menus in Hungarian restaurants. Usually the beef loin is matured covered in oil and some spices and herbs. This is a necessary step – unfortunately meat is not...
View ArticleCoconut Trout Confit with Beetroot Fondant
It’s almost 4 years now that I filleted a whole fish for the first time in my life. Since then I stopped counting the number of fish I’ve filleted and really gained routine in getting clean and...
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