Finely slice 30g shallot, softly saute in 6 ml white wine till soft and cool. Hack 15 capers and 20g sun-dried tomatoes.
Slice 200g bavette in strips and then in 5 mm cubes.
Mix everything, season with salt and pepper and add 15g grated Parmesan.
Slice 2 sweet potatoes into thick French fries. First boil them 5 mins in salted water, dry and then deep fry in 180°C archaide oil
At the last moment add 20g ketchup, 20g passion juice, 5g soy sauce, 5g hacked chives and 2,5g cream to the meat and mix well
Serve as shown, finish with a spoonful of the sun-dried tomatoes oil.
(A Bernard Bach recipe)
PS Next time I'll make the fries with normal potatoes
No comments:
Post a Comment