Tartar of the Saddle of Veal in the Potato Basket

Remove the peel from the potatoes. It is important to remove the peel from the potatoes freshly and not to put them in water, so that no corn starch is lost: we need this corn starch so that the individual layers of potato strips stick together.

Cut out a slice about one and a half cm thick from the center and lengthwise. Peel this slice all around in a spiral with a spatula until you have a 40cm long potato strip, leaving a small oval slice.

Insert about seven wooden sticks or shish kebabs into the edge of each potato slice, leaning slightly outward. Weave the potato ribbon around the wooden sticks to make baskets.

Fry the potato baskets in oil until crispy, drain on kitchen roll, season hot with a tiny bit of salt and carefully remove the wooden sticks or shish kebabs.

Combine veal saddle cubes, celery slices and onion green rolls. Season with sea salt, enough coarse black pepper and juice of one lemon, mix thoroughly. Only now mix with the olive oil, infuse briefly.

Loosely distribute the veal tartare evenly into the lukewarm potato baskets. Garnish with the tender celery leaves and bring to the table on the spot.

(*) Cut into thin slices, then into strips and finally into cubes. If you want it extraordinarily fine, you can of course use filet

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