Pomme pavé with steak tartare and asparagus

Name: Pomme pavé with steak tartare and asparagus
Ingredients: 500 g Bonk potatoes; 50 g Unsalted butter; 10 units.items eggs (m); 1 units.items Dash of Deep Smoke Intense Flavours; 500 ml Sushi Su rice vinegar; 500 g red onion rings; 3.2 g Agar agar; 20 g Powdered sugar; 30 g Unsalted butter; 66 g Wheat flour; 10 g Parmesan cheese; 1 units.items Bag of squid ink; 1 units.items Silicone Mold Lisca 4; 10 units.items Asparagus; Truffle mayonnaise; Frisée; 100 g Smoked beef steak

Quick pomme pavé, charred asparagus and smoked beef tartare.

Quick pomme pavé, charred asparagus, smoked beef tartare, truffle mayonnaise, smoked egg yolk cream, red onion gel, Parmesan crisp.

Ingredients

500gBonk potatoes

50gUnsalted butter

10units.itemseggs (m)

1units.itemsDash of Deep Smoke Intense Flavours

500mlSushi Su rice vinegar

500gred onion rings

3.2gAgar agar

20gPowdered sugar

30gUnsalted butter

66gWheat flour

10gParmesan cheese

1units.itemsBag of squid ink

1units.itemsSilicone Mold Lisca 4

10units.itemsAsparagus

Truffle mayonnaise

Frisée

100gSmoked beef steak

Preparation

Grate the peeled potato with the coarse grater (using a food processor).
Melt the butter and mix it through the potato without washing it.
Season with salt and pepper and place everything in a vacuum bag.
Press all the mixture down as much as possible to form a thick slab.
Seal and cook sous-vide at 92°C for 35 minutes.
Let cool and cut the pomme pavé to size.
Fry at 180°C until golden brown.

Cook the eggs in a sous-vide bath at 64ÀöC for at least 90 minutes.
Rinse the eggs thoroughly with cold water.
Crack the eggs and separate the yolk from the white. This is easy to do under running water. Place a small sieve in the sink so nothing goes down the drain.
Blend the egg yolks with some deep smoke and a little salt until you have a cream.

Cook the onion rings in the sushi vinegar.
Let the mixture infuse for about 3 hours at room temperature.
Strain the liquid and weigh out 300 grams.
Add the agar and bring the mixture to a boil. Let it cool in the fridge until a jelly has formed.
Blend the mixture in a food processor until you have a smooth gel.
You can vacuum seal this gel in small piping bags and freeze it.

Melt the butter and mix with all other ingredients until you have a smooth batter.
Spread the batter in a herringbone mold.
Bake in the oven at 160ÀöC for 12 minutes.