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

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

2 u 30 minVoor 4Nutri-Score D€€€
van @feastwithwei2 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

4 personen
  • potatoes (peeled and sliced very thinly)Groente en fruit800 g
  • sweet potato (peeled and cubed)Groente en fruit400 g
  • orange (zested and juiced)Groente en fruit1 stuk
  • butter (melted, plus extra for greasing)Zuivel80 g
  • olive oil (for frying)Voorraadkast30 ml
  • salt (to taste)Kruiden en specerijen6 g
  • black pepper (freshly ground)Kruiden en specerijen2 g
  • A5 wagyu beef (very cold, finely diced)Vlees200 g
  • shallot (finely minced)Groente en fruit1 stuk
  • chives (finely chopped)Groente en fruit10 g
  • soy sauce (for seasoning)Voorraadkast10 ml
  • Kaluga hybrid caviar (chilled, for topping)Vis30 g

per portie

Voedingswaarden

549kcal

Koolhydraten
44 g
Eiwitten
12 g
Vetten
36 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Cakevorm
  • Koekenpan
  • Steelpan
  • Blender
  • Mengkom
  • Oven

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 6
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