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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
To marinate the meat
How it's done
Place the prunes in a bowl, pour over the hot water and leave to soak for approx. 15 mins.
Place the plums in a pan along with all the other ingredients up to and including the chilli flakes. Peel and finely grate the ginger and garlic, add to the pan. Add the soaked prunes and 50 ml of the prune water, bring to the boil, cover and simmer over a low heat for approx. 20 mins. until soft.
Puree the sauce until smooth.
To marinate the meat
Combine the vinegar and all the other ingredients up to and including the ground cloves with 4 tbsp of the plum sauce. Peel the garlic, press in, crush the fennel seeds, stir in. Coat the fillets with the marinade, cover and marinate for approx. 30 mins.
(each approx. 400 g)
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Bring the water and rice to the boil in a pan, season with salt, cover and simmer over a very low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Separate the rice with a fork.
With the lid down, grill the fillets over/on a medium heat (approx. 200°C) for approx. 15 mins., turning occasionally. The core temperature should be approx. 62°C. Remove the meat from the grill, cover and leave to rest for approx. 10 mins. In the meantime, quarter the pak choi, mix with the oil, grill over/on a medium heat for approx. 5 mins. on each side. Carve the meat, plate up with the rice, pak choi and plum sauce.
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