Kobe beef tataki, grilled flaxseed condiment, ginger carrot mousseline Ingredients: 100 g of - butter - 30 g of - fir honey - 400 g of - Kobe beef - 20 g of - miso (fermented rice paste) - 1 - lime - 1 clove of - pink garlic - 5 cl of - mirin - 1 kg of - early carrot with its tops - 10 g of - ginger - 30 cl of - soy sauce - 2 - spring onions - 1 stick of - lemongrass - 100 g of - flax seeds - 5 cl of - flax oil.
Utensils： 1 pitter- 1 Kitchen scale-
Total time:
40 min
Preparation:
20 min -
Cooking:
20 min
Phase 1
Marinade: mix the garlic, miso paste, lime juice, mirin and 5 cl of soy sauce.
Phase 2
Cut the beef into 5cm pieces.
Phase 3
Marinate for 1 hour.
Phase 4
Soy reduction: reduce the soy sauce by half with the finely chopped lemongrass and honey then strain through cheesecloth. Cut the spring onion finely and add to this reduction, reserve at room temperature.
Phase 5
Carrot mousseline: peel the carrots, cut into slices, cook in the English style, they should be tender. Mix everything until smooth, add the butter and finish with the micro-grated fresh ginger, adjust the seasoning.
Phase 6
Roasted flaxseed condiment: roast untilc the flax seeds then mix hot with the linseed oil, season.
Phase 7
Snacker the beef with olive oil on each side and cut into ½ cm strips.
Phase 8
Training:
Phase 9
Place the carrot mousseline at the bottom of the plate.
Phase 10
Add the meat to the bottom of the plate like a carpaccio, but in a line.
Phase 11
Make dots of condiments around then generously sprinkle the meat with soy reduction.
Phase 12
Optional: fry the carrot tops and place a few sprigs on the plate.
Phase 13
Enjoy your meal!
Utensils： 1 pitter- 1 Kitchen scale-
Total time:
40 min
Preparation:
20 min -
Cooking:
20 min
Phase 1
Marinade: mix the garlic, miso paste, lime juice, mirin and 5 cl of soy sauce.
Phase 2
Cut the beef into 5cm pieces.
Phase 3
Marinate for 1 hour.
Phase 4
Soy reduction: reduce the soy sauce by half with the finely chopped lemongrass and honey then strain through cheesecloth. Cut the spring onion finely and add to this reduction, reserve at room temperature.
Phase 5
Carrot mousseline: peel the carrots, cut into slices, cook in the English style, they should be tender. Mix everything until smooth, add the butter and finish with the micro-grated fresh ginger, adjust the seasoning.
Phase 6
Roasted flaxseed condiment: roast untilc the flax seeds then mix hot with the linseed oil, season.
Phase 7
Snacker the beef with olive oil on each side and cut into ½ cm strips.
Phase 8
Training:
Phase 9
Place the carrot mousseline at the bottom of the plate.
Phase 10
Add the meat to the bottom of the plate like a carpaccio, but in a line.
Phase 11
Make dots of condiments around then generously sprinkle the meat with soy reduction.
Phase 12
Optional: fry the carrot tops and place a few sprigs on the plate.
Phase 13
Enjoy your meal!