Tartare of Roe Fillet - Serves 4 as a starter

Ingredients

2 roe tenderloins
50g (2oz) cornichons
50g (2oz) capers
2 shallots
1 clove garlic
1 tbsp chopped parsley
Worcester sauce
Tabasco
1 lemon

Method

Finely chop the meat with a big knife (do not put in the food processor or you’ll get goo). Finely chop the other dry ingredients and add them and the sauces and lemon juice to your liking. Form the tartare into little patties, with a raw quail’s egg on top. I eat this with toast and salt.

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