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Poached and glazed rump with seaweed crumble

Creation by Joris Bijdendijk, RIJKS®*, Amsterdam, the Netherlands.

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Allergens and dietary requirements

  • Sulphite
  • Celery

Ingredients

10
rump tournedos, 110 grams
300
ml
bordelaise sauce
150
g
seaweed crackers

Scale recipe

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