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
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)
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.
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.