Slice 150g bavette or beef tenderloin into thin strips and then the strips into very small cubes.
Cut 2 oysters into small pieces and mix with the meat, with the oyster water, add 1 tbsp olive oil and season with salt and pepper.
Now you need 2 thin slices of celeriac (use the rest to make a nice soup). Slice them into long matchsticks. Mix with 1 tbsp mayo and 1 heaped tsp horseradish cream.
Hack 4 walnuts and add to the celeriac salad.
Serve as shown, with watercress and finally the celeriac on top.
(Here the video with Jeroen Meus making his recipe)
Follow me on Instagram: peterschoenmaker7
No comments:
Post a Comment