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

2 h 30Pour 4Nutri-Score D€€€
par @feastwithwei2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • potatoes (peeled and sliced very thinly)Fruits et légumes800 g
  • sweet potato (peeled and cubed)Fruits et légumes400 g
  • orange (zested and juiced)Fruits et légumes1 morceau
  • butter (melted, plus extra for greasing)Produits laitiers80 g
  • olive oil (for frying)Épicerie30 ml
  • salt (to taste)Épices6 g
  • black pepper (freshly ground)Épices2 g
  • A5 wagyu beef (very cold, finely diced)Viandes200 g
  • shallot (finely minced)Fruits et légumes1 morceau
  • chives (finely chopped)Fruits et légumes10 g
  • soy sauce (for seasoning)Épicerie10 ml
  • Kaluga hybrid caviar (chilled, for topping)Poissons30 g

par portion

Nutrition

549kcal

Glucides
44 g
Protéines
12 g
Lipides
36 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Moule à cake
  • Poêle
  • Casserole
  • Blender
  • Saladier
  • Four

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 6
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