Gastronomixs

Crispy fried blade

Combination of soft poached meat and the crispy crust. Let the blade cool down for the best baking result.

Creation by Sidney Schutte, Spectrum**, Amsterdam, the Netherlands.

Makes 2kg.

Crispy fried blade

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Ingredients

3

kg

onion

5

 

bay leaves

3

l

red wine

8

 

cloves

4

l

beef stock

 

 

salt

1

 

blade

1

tbsp

butter

4

sprigs

thyme

Preparation method

  • Mix all the ingredients, except for the blade, butter, and thyme, and bring to the boil.
  • Poach the blade in the mixture until nice and tender.
  • Remove the meat from the liquid and cool down to a core temperature of 3°C.
  • Cut into slices 3cm thick and fry in hot sunflower oil until crispy.
  • Caramelise a spoonful of butter with four sprigs of thyme and pour over the oyster blade.

Serving suggestions

  • Use in a composition with components of mushrooms, onion, and tomato.
  • Use in a composition with components of paprika, zucchini, and eggplant.
  • Use in a composition with components of potato, celeriac, and asparagurs.

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