Heiko Krüger is the owner and head chef of the Vivid restaurant in Triesen, which has been awarded 13 points in Gault Millau. He is not only known for his creative cuisine, but also for his appearance on the show "Silvia kocht". His recipe for a Liechtenstein beef tartare with avocado and truffle shows how cleverly ingredients can be combined.
| 100 g | Beef shank or fillet |
| 20 g | Crème fraîche |
| 50 ml | Olive oil |
| 1 tbsp. | Cognac |
| 10 g | Truffle |
| ½ | Avocado |
| Pickled vegetables as garnish |
Cut the Cut the beef into fine cubes or pass through a mincer if necessary.
Then crème fraîche mix with a little salt and some grated truffle.
With a little salt, olive oil and cognac to marinate the meat.
Mash the avocado with a fork and arrange on a plate using a ring.
Then place the tartare in the ring on top of the avocado.
Remove the ring and add a spoonful of of crème fraîche on top of the tartare.
Garnish with the sliced truffle and the pickled vegetables.
From traditional mountain restaurants to first-class gourmet restaurants - Liechtenstein offers an impressive selection of gastronomic offerings and culinary delights.
