Wagyu Fillet with Rosenberg Prawns on Beetroot Mirror with African Vegetables and Gratin

Beetroot mirror

1. Prepare a day in advance so that the mirror can get really hard. Peel and quarter the beetroot and soak in the water for 30 minutes. boil out. Soak the gelatine in cold water for 5 minutes. Remove the beetroot pieces from the colored water and dissolve the soaked gelatin in it. Carefully pour the still liquid mixture onto large, flat plates using a soup ladle. Do not touch the plate anymore so that the liquid mass can solidify into a beetroot mirror.

potato gratin

1. Preheat the oven to 160 degrees, peel 4 cloves of garlic, dice finely and sauté in 50g butter until translucent. Brush a tall casserole dish with the garlic butter. Peel and wash the potatoes and slice them into fine slices. Spread the potato slices in the baking dish up to 5 cm below the edge. Put the milk, cream, 4 whole cloves of garlic, salt, pepper, rosemary (except for one sprig) and thyme in a saucepan and bring to the boil for approx. 5 minutes. Pour the mixture into another saucepan using a fine, large sieve and distribute it evenly over the potatoes. There should be an edge of 5 cm so that the mixture cannot boil over. Bake the casserole for 1.5 hours and then refrigerate for at least 2 hours. After cooling, cut out turrets with tall cookie cutters and place on a baking sheet lined with baking paper. Melt 50 g butter in a small saucepan, pour over the turrets and heat at 120 degrees hot air for 30 minutes.

vegetables

1. Wash the navettes and cut into small round shapes. Do not remove the green. Cook in steam at 100 degrees for 20 minutes. Wash the zucchinis and after ten minutes add them to the navettes for ten minutes.

Rose Mountain Prawns

1. Cut the Rosenberg prawns all over the back and under the neck with scissors and completely remove the intestines. Rinse with cold water and pat dry.

Wagyu fillet

1. Take the meat out of the refrigerator half an hour beforehand, remove the skin and tendons and cut neatly into 10cm thick fillets. Gently massage the meat with coarse sea salt and fresh pepper. Heat the pan for the Wagyu fillet with buttaris and fry vigorously on both sides. Insert the meat thermometer into a fillet and cook to 56 degrees. In the meantime, heat a pan with olive oil and fry the Rosenberg prawns for 3 minutes on each side and season with a little salt. Heat 50g butter in a small saucepan. Arrange the fillet with a shrimp, the potato gratin tower and a zucchini and a navette, each with a previously poured butter, on the beetroot dish and garnish with rosemary.