Poached and glazed rump with seaweed crumble

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

Poached and glazed rump with seaweed crumble

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rump tournedos, 110 grams



bordelaise sauce



seaweed crackers

Preparation method

  • Use a food processor or blender to grind the seaweed crackers into a crumble.
  • Poach the rump tournedos at 60°C until it reaches a core temperature of 48°C.
  • Glaze the meat with the bordelaise sauce.
  • Then coat with the seaweed crumble.

Serving suggestions

  • Serve with dashi and wakame salad.
  • As part of a composition with rice, potato, mushroom, and radish components.

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