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
Sambal mahoi salad
How it's done
Mix the sweet potatoes with the oil and salt, spread onto a baking tray lined with baking paper.
Approx. 20 mins. in the centre of an oven preheated to 200°C.
Combine the spice mix with the oil, coat the club steaks with the mixture and fry in a large pan over a medium heat for approx. 6 mins. on each side (à point). Remove, transfer to a warm plate, cover with foil and leave to rest for 10 mins.
Sambal mahoi salad
Heat the oil in a wide pan, fry the shiitake mushrooms and spring onions for approx. 2 mins, season with salt.
In a large bowl, mix the sambal, crème fraîche, condimento, olive oil, sugar and salt to make a dressing. Add the sweet potatoes, shiitake mushrooms, spring onions, pecan nuts and rocket to the dressing, mix carefully and serve on 4 plates.
Cut the bones off the steaks, carve the meat into thin slices, place on top of the salad, sprinkle with fleur de sel.
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