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Entrecote with fregula and hazelnut-beer crumble

This entrecote with fregula and hazelnut-beer crumble is the main course of our menu at Gastvrij Rotterdam 2018.

Ingredients

rubio loin
black sea salt
lobster stock
Olio de Limone
fregula di sepia
Olive oil
Little gem
250gRye bread
150gFlour
45gApple syrup
pickle salsa brava
200mlWestmalle Dubbel
100gSoft butter
100ghazelnuts, roasted
basil spherification

Preparation

  1. Portion the loin into entrecote, remove the backbone and some membrane from the underside, then cut slices to the desired thickness. You can also ask one of the HANOS butchery specialists to clean and portion it for you.
  2. Grill the meat to the desired doneness on the barbecue and sprinkle the meat with black sea salt.
  3. Put the salsa brava in a small piping bag or squeeze bottle and make nice dots on a plate.
  4. Bring a pan of lobster stock to a boil, cook the fregula as indicated on the package. Drain and season with Olio de Limone. Mix some chopped spring onion through the fregula.
  5. Place the frozen ball on the plate and let it thaw for about 15 minutes in the desired spot without moving it.
  6. Halve the little gem, brush with olive oil and grill until crispy on both sides on the barbecue. Chop the hazelnuts and rye bread finely in the food processor. Mix everything together in the food processor with the flour, apple syrup, Westmalle beer, and butter.
  7. Roll the mixture into logs (in foil) and freeze.
  8. Grate the log with a coarse grater onto a baking mat and bake until crispy at 120°C for about 20 minutes.
  9. Garnish the dish with the crumble and store the remainder airtight.