Skip to content
Menu
Potato Pave with A5 Wagyu Tartare, Kaluga Caviar and Sweet Potato-Orange Purée
Vorspeise

Potato Pave with A5 Wagyu Tartare, Kaluga Caviar and Sweet Potato-Orange Purée

2 Std. 30 Min.Für 4Nutri-Score D€€€
von @feastwithwei2 Importe0 Mal gekocht
Rezept anpassen

was Sie brauchen

Zutaten

4 Personen
  • potatoes (peeled and sliced very thinly)Obst & Gemüse800 g
  • sweet potato (peeled and cubed)Obst & Gemüse400 g
  • orange (zested and juiced)Obst & Gemüse1 Stück
  • butter (melted, plus extra for greasing)Milchprodukte80 g
  • olive oil (for frying)Vorräte30 ml
  • salt (to taste)Gewürze6 g
  • black pepper (freshly ground)Gewürze2 g
  • A5 wagyu beef (very cold, finely diced)Fleisch200 g
  • shallot (finely minced)Obst & Gemüse1 Stück
  • chives (finely chopped)Obst & Gemüse10 g
  • soy sauce (for seasoning)Vorräte10 ml
  • Kaluga hybrid caviar (chilled, for topping)Fisch30 g

pro Portion

Nährwerte

549kcal

Kohlenhydrate
44 g
Eiweiß
12 g
Fett
36 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Kastenform
  • Bratpfanne
  • Stielkasserolle
  • Standmixer
  • Rührschüssel
  • Backofen

Schritt für Schritt

Zubereitung

  1. Make the sweet potato and orange purée

    • Boil the sweet potato in salted water until completely tender.
    • Drain and blend with the orange zest, orange juice and a knob of butter until silky smooth.
    • Season with salt and keep warm.
    Schritt 1

  2. Layer the potato pave

    • Line a loaf pan with baking paper and brush with melted butter.
    • Layer the thinly sliced potatoes, brushing each layer with melted butter and seasoning with salt and pepper.
    • Press down firmly and bake until a knife slides in with no resistance.
    Schritt 2

  3. Press and chill the pave

    • Place a weight on top of the pave and refrigerate until fully set.
    • Unmould and cut into neat rectangular blocks.
    Schritt 3

  4. Crisp the pave

    • Heat the olive oil in a frying pan over medium-high heat.
    • Fry the pave blocks on all sides until deep golden and crisp.
    • Drain on paper and season lightly with salt.
    Schritt 4

  5. Prepare the wagyu tartare

    • Combine the finely diced wagyu with the shallot, chives and soy sauce.
    • Season with salt and pepper and mix gently, keeping the beef cold.
    Schritt 5

  6. Assemble and serve

    • Spoon the sweet potato and orange purée onto each plate.
    • Top with a crisp potato pave and a quenelle of wagyu tartare.
    • Finish with a generous spoonful of Kaluga hybrid caviar and serve immediately.
    Schritt 6
Mezze holen