Preheat the oven to 150 degrees C.
Cut the shallots into cubes and the peperoncini into fine strips. Melt sugar in a medium saucepan until it turns a light golden color. Mix thoroughly with the grated garlic and deglaze with apple cider vinegar after about a minute.
Add canned tomatoes and reduce for 15 minutes. Season to taste with honey and salt.
Break the cauliflower into florets. Melt some butter in the pan, add turmeric and put in the florets and roast them. Then finish cooking in the oven at 150 degrees for about 8 minutes.
Put on a saucepan with beef stock, refine it with ginger, coriander, battered lemongrass and soy sauce. Bring the stock to a boil and remove from the flame.
Salt the fillets and fry them briefly and hot in the pan. Then let the fillets steep in the stock for about 15 minutes.
Reduce part of the stock in the pan and bind with the cold butter.
3 Place pieces of meat in a star shape on the plate, arrange the cauliflower in between and add the sauce. Slice the raw cauliflower thinly and place on top as chips.
9 Image rights: Wiese Genuss