The fillet is chopped very finely with a knife. The pieces should be no more than the size of the nail of the little finger. However, if it is cut too small, such as. B. Hack, the whole results in a mousse or mush, porridge. The consistency is a significant quality feature of a good tartare.
Put the egg yolks in a bowl and then the shallots, parsley, capers, anchovies and gherkins. Mix well with a fork. So you got the whole taste out of the ingredients and then the chopped fillet is added and everything is mixed well.
Now just add the remaining ingredients to taste and serve with toast.
If necessary, a little cognac, vodka or calvados can be added.