Marinated Veal Tartar with Crispbread, Herb Mushrooms and Oven Squash

For marinated veal tartare with crispbread, herb mushrooms and oven squash, first blanch shallots briefly in salted water for the tartare, let cool and chop finely. Mix with ketchup, capers, anchovies, chives, mustard and pickles and season with pepper. Cut the well cooled meat first into strips and then into fine cubes, then chop finely and mix with the marinade.

Slice the herb mushrooms lengthwise and fry them in a hot pan with olive oil and garlic, deglaze with apple cider vinegar, season with salt and pepper.

For the pumpkin, mix all the ingredients. Place the pumpkin on a baking tray and cover with aluminum foil. Cook in the preheated oven at 160 °C (top/bottom heat) for about 15 minutes.

Serve marinated veal tartar with crispbread, herb mushrooms and oven squash.

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