Recipe for 10 persons
For the Bavette:
1,3 kg Bavette
2 cloves garlic
Some fine Pommerysenf
salt, pepper, paprika powder
Season the Bavette with salt, pepper, paprika powder all around. Fry in rapeseed oil in a pan from all sides and remove again.
Coat with Pommerysenf and add fine garlic cubes. Put in the oven and cook at 70 degrees Celsius, core temperature: 53 degrees Celsius.
Remove, wait 5-10 minutes, cut into thin strips against the meat fibre.
Short time before Service fill with the Parmesan-Gremolata.
For the parmesan gremolata:
300 ml olive oil
250 g grated Parmesan cheese
parsley, rosemary, thyme, garlic, sage
1 pc Lemon, of which the zest
salt, pepper, optionally chilli
Finely chop the herbs and garlic, wash the lemon hot and grate the zest with a fine grater.
Put everything in a bowl. Add the finely grated Parmesan, the spices and finally the olive oil.
For the Black Tiger shrimps:
10 pieces Black Tiger Shrimps 12/15
salt, pepper, thyme, rosemary, garlic, olive oil
Wash the shrimps and puff them. Place in a vacuum bag together with the spices and olive oil and cook in a water bath at 60 degrees Celsius for about 15-20 minutes.
For the lemon-lime oil:
2 lemons and 2 limes each
500 ml rapeseed oil
Wash the lemons and limes, remove the zest with a grater and place in a pot with the oil. Stir and heat to 35 degrees. Remove from the heat and leave to stand for 1 day.
Pass.
Yellow pepper sauce:
5 pieces yellow peppers
1 piece onion
300 ml strong beef stock
salt, sugar
Wash the peppers and onion, remove the core, cut into small pieces, place in a vacuum bag with the ingredients, seal and cook in a water bath at 80 degrees for about 50 minutes.
Take out and mix finely, strain, season to taste.
For the purple mashed sweet potatoes:
500 g Violet sweet potatoes
300 g milk
200 g butter
salt, nutmeg
Wash the sweet potatoes, cook until soft, peel and press through a press. Add the spices to the milk and butter and bring to the boil.
Pour the hot potatoes into a bowl, stir until smooth and season to taste.
For the vegetables:
20 cherry tomatoes
20 pieces green asparagus
40 peas
salt, sugar, butter
Wash the vegetables, blanch the peas and asparagus in a sauté pan with the spices and glaze butter. Cut the cherry tomatoes in half and cook in the oven for 10 minutes at 160 degrees. Arrange