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Recipe
INGREDIENTS
4 people
Truffle mayonnaise
Mix or whisk the egg yolks with the sea salt and
vinegar until the mix is fluffy.
Add neutral oil and truffle oil in a thin stream
to your mayonnaise while whisking or mixing.
If it gets too thick, adjust with a little cold
water. Add truffle paste and freshly ground
black pepper to taste.
400 g minced beef, top round, 2-3% fat
5 small potatoes
200 g datterini or cherry tomatoes
1 l. rapeseed oil
2 tbsp. quality olive oil
2 egg yolks
50 ml truffle oil
1 tbsp. truffle paste
2 tbsp. white wine vinegar
black pepper – freshly ground
Sea salt
Sugar
Potato chips
Peel the potatoes. Cut them into thin slices
using either a vegetable slicer or a very sharp
knife. The thinner they are, the more crispy the
chips. Place the slices in cold water for 15-20
minutes. Dab them dry with kitchen roll.
Garnish
North Sea cheese
Frisée lettuce
Indian cress
Heat the oil in a pan. The oil is ready when it
simmers around a matchstick or wooden
skewer. Put the potato slices in the pan a few at
a time. Do not overfill the pan. Stir around a
little with a fork to avoid the slices sticking
together.
PREPARATION
Baked datterini tomatoes
Wash the tomatoes and cut them in half
horizontally. Put the tomato halves in an
ovenproof dish, and pour a little olive oil over
them. Sprinkle with a little salt and sugar. Bake
for around 45 minutes at 150 degrees in a fan
oven. Take them out of the oven, allow to cool,
and chop them finely.
When crisp and golden, take them out and
place them on a piece of kitchen roll. Sprinkle
generously with sea salt.
Serving
Put the minced meat in a bowl, chop the baked tomatoes finely and mix them with the olive oil, salt,
pepper and the meat. Divide the steak tartare onto four plates. Put 4-5 dabs of truffle mayonnaise around
the steak. Top with potato chips, frisée lettuce, Indian cress and finely-shredded North Sea cheese.
PA G E 8