Spring according to Bernadette Lisibach

For the talented Bernadette Lisibach, chef of the Neue Blumenau restaurant in Lömmenschwil, spring tastes like wild garlic and celery. To mark the occasion, she has given the readers of Les Grandes Tables Suisses a fresh and authentic seasonal recipe: Eastern Swiss veal rump steak tartar with wild garlic cream, celery and garden herbs. It’s your turn !

The recipe

Ingredients for 4 people

Veal tartare

• 240 g veal rump steak, cut into small cubes
• 30 g shallots, chopped
• 15 g wild garlic, finely chopped
• 1 lime, zested
• salt, freshly ground white pepper

Bear’s garlic cream  

• 15 g butter
• 20 g shallots
• 80 g stock
• 5 g cornflour
• ½ leaf gelatine, soak
• 100 g wild garlic
• 100 g full cream
• 80 g fresh cream
• 100 g celery, cut into thin strips
• Juice from the limes
• salt, freshly ground white pepper

Topping

• 10 g lemon curd
• Crunchy dark bread cubes
• Young wild garlic leaves
• Young lamb’s lettuce
• Young chervil
• Olive oil

Preparation

• Season the finely chopped veal rump with the shallots, wild garlic, lime zest, salt and pepper.
• Fry the shallots in the butter, deglaze with the stock and thicken with the cold cornflour. Simmer gently.
• Add the gelatine and dissolve.
• Add the wild garlic and purée the mixture very finely, season to taste.
• Keep cold.
• Refine with fresh cream.
• Marinate the celery stalks cut into thin strips with lime zest, salt and pepper.

Serve

• Arrange the wild garlic cream in the middle of the plate.
• Place the tartare with the crispy bread in the cream of wild garlic.
• Roll up the strips of pickled celery and place next to the tartare.
• Garnish with herbs, olive oil and lemon curd.

Enjoy ! 

All information about the Neue Blumenau can be found on the website: https://www.neueblumenau.ch/