Steak tartare of catfish and red deer with pineapple and jalapeno chutney

Ingredients for 4 people

300g catfish fillet

300g red deer leg or back

2 stalks spring onions

3 stalks coriander

1 lime

1 red chili pepper

1 tsp mustard

1 tsp ketchup

1 tsp soy sauce

olive oil

sea salt

1⁄2 pineapple

1 shallot

20g jalapeños

100g gelling sugar

2 tbsp white wine vinegar

8 slices of toasted bread

Finely dice the catfish fillet and mix with the lime juice, a little zest and a little olive oil in a small bowl. Finely chop the coriander and chilli pepper, mix in and season with sea salt to taste

Remove the tendons from the venison and cut into very fine cubes. Clean the spring onion, cut into fine strips and mix into the tartare together with the mustard, ketchup, salt and a little lime zest. Season to taste with soy sauce.

Peel the pineapple and shallot and cut into very fine cubes. Heat a little oil in a small pan, sauté the pineapple and shallot for 3-4 minutes and deglaze with vinegar. Reduce the vinegar well, add the preserving sugar and simmer for a further 10-15 minutes. Finally, finely chop the jalapeños and add to the desired degree of spiciness (not all at once). Season to taste with salt.

Now shape the tartare into 4 equal-sized balls and grill on one side only for approx. 2-3 minutes on the griddle.


Tip:

Sriracha mayo, teriyaki sauce, coarse sea salt and fine cress can be used as a topping