BEEF SASHIMI

Emmanuel Stroobant's Beef Sashimi and Crispy Potato Floss Salad

29th Mar 2004

Emmanuel Stroobant is the spiky blond haired, award winning chef and owner of Saint Pierre in Singapore. With the help of his wife, Edina Hong, who manages the floor, the pair have created one of the most fashionable restaurants in the city. Stroobant refuses to allow his delectable dishes to be pigeon-holed into the 'fusion' category, but with training in kitchens in four continents, including a three-Michelin star restaurant in Brussels, perhaps his eclectic dishes are simply the inevitable and rewarding result of a global education. From Kitchen Unplugged serves 4 INGREDIENTS 1 large potato, peeled 250 mls chicken stock 100g beef fillet, kobe or american tenderloin 2 tbsp truffle oil 2 tbsp chives, chopped 2 tsp pinenuts, roasted Salt and pepper to taste 2 tbsp parmesan cheese shavings 2 tbsp Japanese mayonnaise Basil/chervil for garnishing Black truffle shavings (optional) METHOD To prepare the potato floss, you can use a Japanese mandoline to create thin strips. Alternatively, use a sharp knife to julienne the potato into long, thin strips. Then wash the potato to remove starch. Bring the chicken stock to a boil. Poach potato strips for 2 minutes. Remove from boiling stock and put into a bath of ice to stop cooking. Use a very sharp knife to slice the beef thinly. Set aside. Remove potato from ice and pat dry. To make a potato salad, mix all the ingredients – truffle oil, shaved truffles (optional), chives, pinenuts, salt and pepper, cheese and mayonnaise with the potato. FINISHING On a Chinese spoon or small plate, arrange a big tablespoon of salad and top with raw beef. Garnish with herbs (and truffles) and serve.