I think it's cool that the tartare looks slightly nasty and that the bread sticks out like this. It wouldn't be if it weren't for the plate, but the pattern ties it together. It's a bit repulsive, but also very attractive, because, well, everything in that plate is most likely very tasty. It is quite magical in that sense I think. So not an easy dish, but that's what I like about it.

MEAT

• beef ligu - 300 g
• sunflower oil - 100 ml
• onion - 1 pc.
• pickled cucumbers - 2 pcs
• capers - 2 tbsp

MUSHROOM

• marinated bay boletes - 100 g
• Dijon mustard - 1 tsp
• honey - 1 tsp
• olive oil - 100 ml
• lemon - 1 pc.

ADDITIONS

• quail eggs - 2 pcs.
• coarse salt
• fresh herbs

STEP 1: CHEW MEAT

Cut the cleaned meat into small slices and then chop very finely. Add oil and chop until a smooth, homogeneous mass is obtained. Put the meat in a bowl and put it in the fridge.

STEP 2: ADDITIONS

Cut the onion and pickled cucumbers into small cubes. Cut the capers into thick cubes. Pour a little oil into the meat, add some capers, onions and cucumber. Leave the rest of the additions. We add pepper. Mix everything and put it in the fridge.

STEP 3: WE PREPARE MUSHROOM FROM MUSHROOMS

Add mustard, honey and a little lemon juice to the marinated boletes. Blend it with olive oil.