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Salad with grilled entrecôte and Delice de Bourgogne sauce

Salad with grilled entrecôte and Delice de Bourgogne sauce.

This recipe is made with Delice de Bourgogne. This delicacy from Burgundy is a true triple cream made from pasteurized cow's milk with a fat content of 75%. The name says it all; extra cream and/or crème fraîche is added to the whole milk during cheesemaking, resulting in a buttery soft cheese; wonderfully creamy and mild in flavor.

Ingredients

Old Bay seasoning
wonton pastry sheets

Sea salt
Entrecote

4gleaf gelatin
8Milk
400gDelice de Bourgogne

Cucumber
Sushi vinegar

100gEgg white
50mlgreen olive oil
350mlneutral oil (for example, sunflower oil)
100gYogurt
20ganchovies (drained)

Sour cream
Lime juice
Freshly ground pepper
2ready-to-eat avocados
Mayonnaise

Butterhead lettuce

Preparation

  1. Let the pastry sheets thaw and cut out rounds.
  2. Fry the rounds in oil and sprinkle some of the seasoning over them.
  3. Store the crispy wontons well covered until use.

  1. Grill the entrecote on the barbecue or in a grill pan until medium done.
  2. Season with sea salt.
  3. Slice the entrecote.

  1. Soak the gelatin sheets.
  2. Cut the cheese into cubes.
  3. Heat the milk and dissolve the cheese in it.
  4. Strain the mixture and then dissolve the soaked gelatin sheets in it.
  5. Pour into a siphon and charge with two cartridges.
  6. Keep the sauce cold until use.

  1. Peel the cucumber, remove the seeds, and cut into fine brunoise.
  2. Put the chopped cucumber with the sushi vinegar in a container and let marinate for at least 1 hour.

  1. Blend the yogurt, egg white, and anchovies using a hand blender.
  2. While blending, add the neutral oil and green olive oil until a mayonnaise-thick cream forms.
  3. Keep the cream chilled until use.

  1. Clean the avocados.
  2. Blend the avocados, lime juice, sour cream, and mayonnaise using a hand blender.
  3. Season with freshly ground pepper.
  4. Store vacuum-sealed until use to prevent discoloration.

  1. Spoon three dollops of yogurt and anchovy cream and avocado cream onto a plate.
  2. Place the entrecote in between and add some butterhead lettuce.
  3. Insert the crispy wontons in between.
  4. Add some of the sweet and sour cucumber and finally the Delice de Bourgogne sauce.