Bavette with sweet potato bitterballen

Ingredients

400 g bavette
200 g mayonnaise
100 g panko
100 g truffle-potato crisps
100 g sweet-and-sour turnip cabbage (see recipe)
50 g flour
50 g mixed lettuce
40 g ponzu
20 g Bresc harissa
20 g coriander, chopped
20 g chives, chopped
20 g Bresc harissa
10 g Bresc basil puree
10 g Bresc coriander puree
10 g Bresc Madras
2 sweet potatoes
1 lime
1 egg
1 Granny Smith apple
cress

For the sweet-and-sour turnip cabbage:

200 g sugar
40 g Bresc harissa
0.5 dl vinegar
0.5 dl water
1 turnip cabbage
salt and pepper

Preparation method

For the sweet-and-sour turnip cabbage, bring the water to the boil and dissolve the sugar, salt and pepper in it. Allow to cool, then stir in the harissa. Slice the turnip cabbage into extremely fine brunoise and place it the marinade.

Preheat the oven to 200 °C. Roll up the bavette in plastic foll and freeze it. Bake the potatoes in their jackets in the oven. Remove the potatoes from their skins and mash them with the grated peel and juice from the lime, the garlic, chilli and chopped coriander and season with salt and pepper. If the mixture is too moist, stir in a little flour or panko. Shape balls from the mixture and chill them. Breadcrumb the balls with the flour, egg and panko. Stir the harissa, basil puree and coriander puree into the mayonnaise and fill a piping bag with the mixture. Make a crunch using the truffle-potato crisps and cut the apple into extremely thin juliennes.

Preheat the deep-fryer to 180 °C. Slice the bavette into carpaccio and spread a little ponzu on it. Blast the it with the blow torch. Deep-fry the balls. Plate up everything with the cream, sweet-potato bitterballen, apple, sweet-and-sour turnip cabbage, lettuce with the crunch and the cress.