Cut the celery in small dices (‘brunoise’), slice the almonds and chop the citron. Dress with salt
2.For the rhubarb sauce
Cut the rhubarb in small pieces, put it into a pan with the sugar and 2 tablespoons of water and
cook it until very soft. Sieve and season with cinnamon and Sichuan pepper.
3.For the carrots
Peel the carrots. Juice 2 carrots and season with salt, pepper and cardamom. Put the remaining
whole carrots and the juice inside a vacuum plastic bag, seal and cook at 95°C for 12 minutes. Let it to cool then sauté the carrots in a frying pan with the raspberry vinegar.
4.For the compote
Slice the onions and the figs thinly. Put in a small pan, cover and cook on a low heat for about 1
hour mixing to obtain a soft compote. Let it cool and pulse briefly in a food processor.
5.For the the panure
Melt the butter, remove from the heat, add the chamomile, and let it infuse for 15 minutes covered.
Heat the milk cream and the egg yolk in a bain-marie, mixing well until the egg thickens; remove from the heat, add it to the butter and incorporate the breadcrumbs. Let it cool, then roll between 2 sheets of baking paper, 3 mm thick and chill.
6.For the meat
Cut the meat in 4 cube-shaped pieces. Grease an iron frying pan with a little olive oil, heat it and
sauté each side of the meat on a medium fire for about 30 seconds.
Slice the ginger. Heat to 80°C the olive oil along with the ginger and the thyme in a narrow pan,
plunge one piece of meat at the time and cook each of the for 4-5 minutes, take it off and season with salt and pepper.
Spread some onion compote on top of each piece of meat.
Cut the panure in 4 pieces to fit the top of each piece of meat, then place under the grill until the panure melts sticking to the meat.
Place in hot dishes the meat with some celery salad, one carrot and a little rhubarb sauce.
Pair it with Grand Cru Nespresso Nepal Lamjung Exclusive Selection.