Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Mousse
Dressing
Meat
How it's done
Mousse
Puree the avocado, crème fraîche, lemon juice and salt. Fold in the cream, cover and refrigerate until ready to serve.
Dressing
Combine the lemon juice, oil, sugar and salt in a bowl, mix together with the red chicory.
Meat
Remove the meat from the fridge approx. 30 mins. prior to cooking. Preheat the oven to 60°C, warm the platter and plates. Heat the oil in a frying pan. Fry the meat for approx. 4 mins. on each side, remove the meat from the pan, season with salt and place on the warmed platter, keep warm for approx. 5 mins. Plate up the mousse, carve the meat diagonally across the grain, serve with the salad. Sprinkle the pine nuts, Pecorino and Fleur de Sel over the top.
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