Bavette with sweet potato bitterballen

Ingredients

1000 g bavette
500 g mayonnaise
250 g panko
250 g truffle-potato crisps
250 g sweet-and-sour turnip cabbage (see recipe)
125 g flour
125 g mixed lettuce
100 g ponzu
50 g Bresc harissa
50 g coriander, chopped
50 g chives, chopped
25 g Bresc basil puree
25 g Bresc coriander puree
25 g Bresc Madras
5 sweet potatoes
3 limes
3 eggs
3 Granny Smith apples
cress

For the sweet-and-sour turnip cabbage:

500 g sugar
100 g Bresc harissa
1.25 dl vinegar
1.25 dl water
3 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.