Feierstengszalot

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KACHEN
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Gourmet dish with meat, egg yolk, and herbs.
Gourmet dish with meat, egg yolk, and herbs.
Louis Linster

Feierstengszalot

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Total Time 16 hours
Servings: 4 servings
Course: Starter
Cuisine: Fusion
Ingredients Method Notes

Ingredients
  

For the meat
  • 1 kg shoulder of beef paleron de bœuf
  • Salt
  • For the cucumber kimchi
  • 1 small Noa cucumber
  • 3 pinches of coarse salt
  • 20 g ginger grated
  • 1 tbsp hot paprika powder
  • 4 tbsp sesame oil
  • 3 tbsp low-salt soy sauce
  • 3 tbsp white sesame seeds
For the quail eggs
  • 4 quail eggs yolks only
  • 150 ml sunflower oil
For the vinaigrette
  • 2 tbsp Dijon mustard
  • Salt pepper
  • 2 egg whites
  • 4 tbsp rice vinegar
  • 5 tbsp sesame oil
  • 100 ml gherkin water from the gherkin jar
  • 2 pinches sugar
  • 2 garlic cloves
  • 50 g ginger grated
  • 250 ml sunflower oil
  • 150 ml lukewarm water
  • 2–3 tbsp chive oil
For the decoration
  • Fresh grated wasabi or horseradish as alternative
  • Black sesame seeds
  • Some green sprouts
  • 1 cookie cutter for plating

Method
 

The meat
  1. Salt the beef and cook sous-vide in a boil-proof plastic bag for 3 hours at 60–65°C in a water bath.
  2. Remove and leave to cool. Ideally, prepare the meat the day before.
  3. Before serving, slice the meat very thinly using a slicer.
The cucumber kimchi
  1. Wash the cucumber and cut it into thin slices using a mandolin.
  2. Sprinkle with coarse salt, place in a colander and leave to stand for 30 minutes.
  3. Rinse with water and pat dry.
  4. Mix ginger, paprika powder, sesame oil, soy sauce, and sesame seeds for the vinaigrette, then add to the cucumber slices.
The quail eggs
  1. Heat sunflower oil to 40°C, add the quail yolks and place in the oven at 60°C (convection) for 30–40 minutes.
The vinaigrette
  1. Blend all ingredients except the oil and water with a hand blender or Thermomix.
  2. Slowly combine with the oil, then stir in the lukewarm water.
  3. Add a little chive oil if desired.
Serving
  1. Arrange the beef and cucumber slices alternately in a ring on each plate.
  2. Place a quail yolk in the centre.
  3. Sprinkle with fresh wasabi and black sesame seeds.
  4. Add a few green sprouts, remove the ring, and pour vinaigrette around the meat rosette.

Notes

Recipe : Louis Linster

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