Peel a very big potato and cut out 2 90x33x20 mm rectangles, boil them about 8 to 9 mins. in salted water. Drain and cool
Make a kosho from the zest of 1/4 lime, 1/4 lemon, 1/4 orange and 1/2 finely hacked red chili. Weigh and add 20% salt
Deep fry the potatoes in 150°C fat, 3 to 4 mins.
Slice 125g bavette as thin as possible, then cut in tiny cubes, then hack
Mix the meat with 1/2 tbsp soy sauce, 1/4 tbsp Worcester, 1/2 egg yolk, the brunoise of 1/4 shallot and 1/4 sweet gurking, 1/4 tbsp Dyon mustard, 1/4 tbsp hacked capers. Season with salt and pepper.
Deepfry the potatoes a 2nd time, but now in 180°C fat, again 3-4 mins
Cover the French fries with the kosho, then with the steak tartare.
Finish with chives and chervil
(Here Loĩc van Impe's original recipe in Flemish)
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