Bord à Bord Recipes with organic seaweed from Brittany

Recipes of the sea

Surf and turf beef carpaccio with Provençal seaweed tartare

  • 20 min


Serves 4:
• 400g of finely chopped beef
• 1x 110g jar of Provençal tartare
• 1 spring onion
• 1 tablespoon of trout caviar
• White balsamic vinegar
• Seasonal edible flowers
• Olive oil, fleur de sel and freshly ground pepper


- Arrange the beef slices evenly on 4 plates.
-  Add small dashes of seaweed tartare and trout eggs.
-  Finely mince the onion that you add on the plates.
-  Season with a little sea salt and freshly ground pepper.
-  Finish with a drizzle of olive oil and edible flowers.

The special trick


You can also prepare the dishes 1 to 2 hours before serving. In this case, only add the beef and olive oil, cover the meat with cling film and keep it in the fridge. Take it out the fridge 30 minutes before serving.

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