Recipe detail

Name: The Four Elements
Yield: 1
Cuisine: German
Ingredients: 10.0000 tPcs Riesengarnele ca. 80 Gramm reines Fleisch; 10.0000 tPcs Rumpsteak ca. 80 Gramm (halbierte Scheibe, wie ein Medaillon); 10.0000 tPcs Fasanenbrust möglichst ohne Schrot; 10.0000 g grobes Pfeffer Cuvee; 10.0000 g feines mildes Meersalz; 210.0000 g Traubenkernöl; 200.0000 ml Strohrum; 200.0000 g Frische Medjol-Dattaln ohne Kern; 100.0000 g getrocknete Tomaten (Soft); 3.0000 tPcs Knoblauchzehen; 75.0000 ml Olivenöl; 25.0000 ml Traubenkernöl; 2.0000 g Salz; 1.0000 g Pfeffer; 2.0000 g Rosmarinnadeln, frisch

Other The Four Elements

16. 11. 2020

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Other

Cuisine: German

Download PDF Download BR2

Program steps

To view the entire table, move the table to the right.

Riesengarnele

Steaming

Termination by time

00:20 hh:mm

52 °C

50 %

Fasanbrust

Steaming

Termination by time

00:45 hh:mm

52 °C

50 %

Rumpsteak

Steaming

Termination by time

00:55 hh:mm

52 °C

50 %

Grillen

Combination

25 %

Termination by time

00:03 hh:mm

225 °C

100 %

Ingredients - number of portions - 1

Name	Value	Unit
king prawn	10	pcs
rumpsteak	10	pcs
pheasant breast	10	pcs
pepper cuvée	10	g
sea-salt	10	g
grape seed oil	210	g
stroh rum	200	ml
medjool dates	200	g
can of crushed tomatoes	100	g
garlic cloves, finely chopped	3	pcs
olive oil	75	ml
grape seed oil	25	ml
salt	2	g
whole black pepper	1	g
rosemary sprig	2	g

Nutrition and allergens

Allergens:
Minerals: Ca, Fe, K, Mg
Vitamins: A, D, E, K

Nutritional value of one portion	Value
Energy	2482.2 kJ
Carbohydrate	155.2 g
Fat	211.6 g
Protein	5.9 g
Water	0 g

Directions

*rump steak approx. 80 grams (halved slice, like a medallion)
This recipe reflects the four elements earth, water, air, and fire.

The three main components represent the elements earth, water, and air; the fourth element fire is created by flambéing in front of the guest.

For the cream, first process the dates, sun-dried tomatoes, garlic, olive oil, the 25ml grape seed oil, salt, pepper, and rosemary (fresh rosemary needles) in a high-performance blender to a paste.

Each meat / crustacean component should be vacuum sealed individually with about 1 tsp (7 grams) grape seed oil and cooked sous-vide as described in the program (steps 1-3), using the insertion timer mode. After cooking, remove from the bag and grill in the preheated combi-steamer (step 4), then season, place on the cream, and pour about 2 cl of flaming straw rum over it in front of the guest.

Recommended side dishes: fresh baguette and a small vitamin salad with a citrus dressing.

Recommended accessories

Stainless wire shelving