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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 30 minServes 4Nutri-Score D€€€
from @feastwithwei2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • potatoes (peeled and sliced very thinly)Produce800 g
  • sweet potato (peeled and cubed)Produce400 g
  • orange (zested and juiced)Produce1 piece
  • butter (melted, plus extra for greasing)Dairy80 g
  • olive oil (for frying)Pantry30 ml
  • salt (to taste)Spices6 g
  • black pepper (freshly ground)Spices2 g
  • A5 wagyu beef (very cold, finely diced)Meat200 g
  • shallot (finely minced)Produce1 piece
  • chives (finely chopped)Produce10 g
  • soy sauce (for seasoning)Pantry10 ml
  • Kaluga hybrid caviar (chilled, for topping)Fish30 g

per serving

Nutrition

549kcal

Carbs
44 g
Proteins
12 g
Fat
36 g
Adapt tools

what you’ll use

Tools

  • Loaf pan
  • Frying pan
  • Saucepan
  • Blender
  • Mixing bowl
  • Oven

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 6
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