Surf & Turf
Ingredients
• 400 g Wagyu steak
• 8 shrimps
(Black Tiger in the picture)
• 1 untreated orange
• 1 fennel bulb
• ½ ring chorizo
• 4 quail eggs, boiled
• 8 shitake mushrooms
• 100g butter
• some oil
• Salt
• Pepper
• Smoke chips of your choice
preparation
Clean the fennel, halve it and cut it into thin slices. Finely dice the chorizo, about 1-2 mm x 1-2 mm. Fillet the orange and clean the mushrooms if necessary and trim the stems. Peel the quail eggs.
Oil and salt the Wagyu steak, grill it on both sides and turn it several times. Place it in a cooler grill zone to finish cooking and grill until the core temperature reaches 53°C.
In the meantime, sauté the fennel and chorizo together (e.g. on a grill plate). Spread smoke chips on the embers on one side of the grill or, if you are using a gas grill, use a smoke tube or something similar to smoke and place the quail eggs on top. Close the lid and let the eggs absorb the smoke for about 3-5 minutes. Now grill the prawns, orange fillets and shiitake mushrooms and melt the remaining butter.
To serve, cut the steak into slices and pour the melted butter over it. Serve with the prawns, orange fillets, shiitake mushrooms and fennel.
FIRE&FOOD Issue 1-2018
