Tartare, salted egg yolk, watercress puree, cracklings and pickled elderberry capers

Instructions

1. SALTED EGG YOLKS: Place a layer of salt in the bottom of a plastic container, place egg yolks on top and sprinkle a layer of salt over so the yolks are completely covered. Put the lid on and refrigerate for at least five days. Then rinse the yolks free of salt and place them in a dehydrator for 6–8 hours. You can also dry them in the oven at about 60 degrees for about 8–10 hours, until they are hard like parmesan.
2. CRACKLINGS: Cut the fat edge off the beef for the tartare and dice the fat finely. Heat a pan and fry the cubes into cracklings at high heat. Let them drain on a piece of kitchen paper.
3. Cover the bottom of a plate with a thin layer of watercress puree. Cut the beef into very thin slices or small cubes and place the meat in the centre of the puree.
4. Season with grated salted egg yolk, cracklings and elderberry capers as well as freshly ground pepper. Adjust salt in relation to the grated salted egg yolks and elderberry capers.