If you want to cut down on red meat :)
Peel 300g waxed potatoes and cut in 2 mm slices, then cut in 2mm 'matchsticks' and keep under water for 30 mins.
Spread the zest of 1/2 lemon on kitchen paper to dry
Blend 2 anchovies with 1/2 tbsp of their oil, 1/2 el lemon juice, the zest of another 1/2 lemon, 2 tbsp hacked estragon leaves and 3 tbsp creme fraiche
Slice 4 artichoke bottoms in 1/2x1/2 cm cubes
Use your sharpest knife to slice 200g veal escalope very thinly. Then these slices into strips and finally the strips into very small cubes
Mix the meat and the artichoke cubes with 2 tbsp finely hacked cornichons, 1/2 minced shallot and the anchovies sauce.
Season with 1/2 tsp piment d'espelette, lemon juice and salt. Keep in the fridge.
Crush 1/2 tbsp celery seeds in the mortar and mix the dried lemon zest, with 12g sea salt flakes
Drain and dry the potato sticks and deep fry in 165°C arachide oil in about 5 mins. Drain on kitchen paper and season with the lemon/celery salt.
Serve with extra piment d'espellette and estragon leaves
(A Joris Bijdendijk recipe)
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