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

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

2 godz. 30 minPorcje: 4Nutri-Score D€€€
od @feastwithwei2 importyugotowano 0 razy
Dostosuj przepis

czego potrzebujesz

Składniki

4 osoby
  • potatoes (peeled and sliced very thinly)Warzywa i owoce800 g
  • sweet potato (peeled and cubed)Warzywa i owoce400 g
  • orange (zested and juiced)Warzywa i owoce1 kawałek
  • butter (melted, plus extra for greasing)Nabiał80 g
  • olive oil (for frying)Spiżarnia30 ml
  • salt (to taste)Przyprawy6 g
  • black pepper (freshly ground)Przyprawy2 g
  • A5 wagyu beef (very cold, finely diced)Mięso200 g
  • shallot (finely minced)Warzywa i owoce1 kawałek
  • chives (finely chopped)Warzywa i owoce10 g
  • soy sauce (for seasoning)Spiżarnia10 ml
  • Kaluga hybrid caviar (chilled, for topping)Ryby30 g

na porcję

Wartości odżywcze

549kcal

Węglowodany
44 g
Białko
12 g
Tłuszcz
36 g
Dostosuj przybory

czego użyjesz

Przybory

  • Keksówka
  • Patelnia
  • Rondel
  • Blender kielichowy
  • Miska
  • Piekarnik

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 6
Pobierz Mezze