FOR THE SAUCE
FOR THE TARTARE
First put the blackberries, sugar and orange juice in a pot.
Cook over medium heat until the sugar dissolves and the blackberries are soft.
Once done, add mint, blend, and set the sauce aside.
For the tartare, chiffonade the coriander and dice the other ingredients, then put in a bowl.
Then add the meat, lemon juice, mustard, olive oil and some salt and pepper.
Stir until everything is well mixed and put in a dish, ideally with a mold.
Put the egg yolk over the tartare, add sauce on the side, and serve with toasts as a garnish.
