TRUFFLE SCOTTONA TARTARE WITH MARINATED YOLK

Sauce procedure:

1) In a bowl, pour the soy sauce, oil, Perrins sauce, Tabasco and mustard.
2) Chop spring onion, capers, anchovies and gherkins.
3) Combine the chopped ingredients in the bowl and mix.
4) Set aside.

Tartare procedure:

1) Cut the fillet first into slices, then into fillets and then into cubes.
2)  Set aside.

Finishing:

1) In another bowl, place the meat previously cut into cubes, add the paté, then the sauce to the desired saltiness, and mix.
2) Form 20 sandwiches with the meat and guttiau bread.
3) In a dish, place 5 teaspoons of stracciatella on the bottom, and on each stracciatella dot place a sandwich.
4) Decorate as desired with sprouts, grated marinated yolk, ice cream; finish by adding salt and pepper, and a drizzle of black truffle oil.

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