Presa with grilled potatoes, ranch cream and green tomatoes

• 1 kg Presa (neck core)
• 4–5 thick potatoes
• 4–5 green tomatoes
• 400 g crème fraiche
• 2–3 colorful tomatoes
• neutral oil
• Lemon juice
• Balsamic essence
• Salt pepper
• Sugar
• Garlic flakes
• fresh rosemary & chives,
finely chopped

For the hollandaise sauce:
• 120g butter
• 3 egg yolks
• 3 tbsp white wine
• Salt
• Pepper
• Lemon juice

Pre-cook the potatoes for 10 minutes the day before. Set up a grill with 2 zones for direct and indirect grilling. Cut the potatoes into finger-thick slices and coat them thinly with oil. Grill them quickly and place them in the indirect zone. Cut the presa into slices against the grain and season with salt. Season the crème fraîche with salt, pepper, garlic flakes, rosemary, chives, a dash of lemon and a pinch of sugar and stir until smooth. Halve the green tomatoes, grill them briefly on the cut surface and also place them in the indirect zone. Check the potatoes' doneness; if they are done, grill the presa slices quickly (approx. 1 ½ minutes per side). Arrange everything together and drizzle with balsamic essence to serve.

HOLLANDAISE SAUCE:
Melt the butter and leave to cool until lukewarm. Beat the egg yolk and 1 tablespoon of water vigorously in a metal bowl using the whisks of a hand mixer and then add the white wine while stirring. Continue beating over a hot water bath until a creamy sauce forms. Remove from the heat and stir in the butter, first drop by drop, then in a thin stream. Season to taste with salt, pepper and a little lemon juice.

FIRE&FOOD Issue 2-2020