Ingredients
- Homemade Lime-Kosho (for 100 g):
- 30 g lime zest
- 70 g long green chilli
- 10 g Maldon sea salt
- Sourdough Toast:
- 90 g frozen sourdough
- olive oil
- salt pepper
- Lime-Kosho Mayonnaise:
- 120 ml grapeseed oil
- 1 egg yolk
- 10 g lime-kosho
- 20 g lime juice
- 0.6g fine salt
- zest of 1 lime
- Beef Tartar:
- 600 g beef tenderloin
- 30 g lime-kosho
- 6 g chives
- 20 g leek (white part only)
- 60 g cucumber
- 10 ml soy sauce (light)
- 30 ml olive oil
- 6 g coriander, leaves and stalks
- 1 g red chilli
Instructions
Homemade Lime-Kosho (for 100 g):
- Combine the ingredients in a food processor. Blend until smooth.
- Transfer the paste to a jar and store in the refrigerator.
- Ferment for at least 7 days before using.
Sourdough Toast:
- Slice the sourdough with a bread slicer or knife.
- Cut out circles with a 3 cm ring cutter.
- Place on a tray lined with baking paper.
- Brush with olive oil, and season with salt and pepper cover with a second layer of baking paper and a tray bake at 170°C for approximately 9 min until golden brown.
- Use 12-13 pieces per portion.
Lime-Kosho Mayonnaise:
- Combine the egg with the lime-kosho, and the lime zest. Slowly whisk in the oil (like a mayonnaise)
- Season with lime juice (and salt if necessary).
- Pass through a fine sieve.
- Store in a squeezy bottle in the refrigerator.
Beef Tartar:
- Trim and dice the beef tenderloin. Rinse and finely chop the chives and the coriander.
- Wash and finely dice the leeks (brunoise dice).
- Rinse and deseed the red chili, finely dice.
- Peel, deseed and finely dice the cucumber.
- Just before serving combine the beef tartare with the herbs and leeks. Add the lime-kosho, soy sauce, olive oil and season with salt, pepper and red chilli to taste.
- Serve on a flat plate garnished with the sourdough toast and the lime-kosho mayonnaise
serve at room temperature.
Recipe: Kim Kevin de Dood
