{"id":27221,"date":"2022-11-10T16:32:57","date_gmt":"2022-11-10T15:32:57","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/grilled-entrecote-with-baked-white-onion-tomato-emulsion-and-onion-jus-with-kombu\/"},"modified":"2023-01-11T15:46:29","modified_gmt":"2023-01-11T14:46:29","slug":"grilled-entrecote-with-baked-white-onion-tomato-emulsion-and-onion-jus-with-kombu","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/grilled-entrecote-with-baked-white-onion-tomato-emulsion-and-onion-jus-with-kombu\/","title":{"rendered":"Grilled Entrec\u00f4te with baked white onion, tomato emulsion and onion jus with kombu"},"content":{"rendered":"<h4>Entrecote<\/h4>\n<ul>\n<li>1200 g Entrecote<\/li>\n<\/ul>\n<p>Grill the entrec\u00f4te according to instructions. Rest for at least 30 minutes before serving.<\/p>\n<h4>White onions<\/h4>\n<ul>\n<li>6 White onions<\/li>\n<li>75 g Butter<\/li>\n<li>12 g Fresh oregano<\/li>\n<li>15 g Champagne vinegar<\/li>\n<li>5 g Salt<\/li>\n<\/ul>\n<p>Cook the butter, oregano, vinegar and salt. Cut the onion according to the chefs instructions and place in a vacuum bag. Seal and bake at 85\u00b0C steam for about 45 minutes. Place the onions on a plate, saving the butter for later. Char the onion before serving.<\/p>\n<h4>Sauce<\/h4>\n<ul>\n<li>5\u00a0 Garlic cloves<\/li>\n<li>3 Brown onions<\/li>\n<li>1 tbsp Voatsiperifery pepper<\/li>\n<li>1 tsp Cane sugar<\/li>\n<li>3 tbsp Sherry vinegar<\/li>\n<li>500 g Chicken broth<\/li>\n<li>100 g Madeira wine<\/li>\n<li>15 g Ramson capers<\/li>\n<li>10 g Kombu<\/li>\n<\/ul>\n<p>Slice the garlic and brown onion. Caramelize with Voatsiperifery pepper in a saucepan. Add cane sugar and sherry vinegar. Cook the vinegar, adding chicken broth and kombu, reduce by half. Strain and add the Madeira wine. Let the sauce simmer until serving and add the ramson capers. Season with salt and vinegar.<\/p>\n<h4>Tomato emulsion<\/h4>\n<ul>\n<li>10 pcs Tomatoes<\/li>\n<li>1 Egg yolk<\/li>\n<li>150 g Rapeseed oil<\/li>\n<li>3 drops Tabasco<\/li>\n<li>5 drops Worcestershire sauce<\/li>\n<\/ul>\n<p>Juice the tomatoes and cook the tomato juice until 5% remains. Cool the juice and mix with egg yolk, Tabasco, Worcestershire sauce and salt. Mix in rapeseed oil and season with salt.<\/p>\n<h4>Marrow butter<\/h4>\n<ul>\n<li>50 g Marrow<\/li>\n<li>70 g Butter<\/li>\n<li>5 sprigs of thyme<\/li>\n<li>3 garlic cloves<\/li>\n<\/ul>\n<p>Melt the marrow, add the butter, thyme and garlic. Add a piece of glowing charcoal whilst grilling. Brush on the meat after slicing.<\/p>\n<h4>Asparagus<\/h4>\n<ul>\n<li>10 pcs Green asparagus<\/li>\n<li>120 g Tempura flour<\/li>\n<li>120 g Soda<\/li>\n<li>50 g Panko<\/li>\n<\/ul>\n<p>Peel the asparagus and place under damp paper. Mix tempura flour and soda. Fry the asparagus according to the chefs instructions. Season the asparagus after frying.<\/p>\n<h4>Caf\u00e9 de Paris butter<\/h4>\n<ul>\n<li>150 g Butter<\/li>\n<li>1 Shallot<\/li>\n<li>1 tbsp Worcestershire sauce<\/li>\n<li>2 drop Tabasco<\/li>\n<li>25 g Curry mixture (Paprika, curry, thyme, rosemary, espelette)<\/li>\n<li>5 g Salt<\/li>\n<li>10 g Dijon mustard<\/li>\n<li>40 g Capers<\/li>\n<\/ul>\n<p>Chop the shallots finely and sweat in a sauteuse. Allow to cool. Mix all ingredients with a hand mixer and freeze in a silicone mould. Grate over the dish at the table.<\/p>\n<h4>Garnish<\/h4>\n<ul>\n<li>1 Sweetheart cabbage<\/li>\n<li>1 punnet Chive flowers<\/li>\n<\/ul>\n<p>Cut the sweetheart cabbage in half. Brush with butter from the white onion and salt. Grill according to instructions. Pick the cabbage leaves from the stem and place on a plate. Heat before serving.<\/p>\n","protected":false},"featured_media":25907,"template":"","recipe_category":[],"course":[230,226],"season":[],"class_list":["post-27221","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-meat","course-poultry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Grilled Entrec\u00f4te with baked white onion, tomato emulsion and onion jus with kombu - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Grilled Entrec\u00f4te with baked white onion, tomato emulsion and onion jus with kombu och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/grilled-entrecote-with-baked-white-onion-tomato-emulsion-and-onion-jus-with-kombu\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Grilled Entrec\u00f4te with baked white onion, tomato emulsion and onion jus with kombu - 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