Côte à l'os Oedslach on the grill
INGREDIENTS 4 PERS
- Côte à l'os Oedslach
- Young red and yellow beets
- 500g 'Keiems bloempje' (or another local cheese)
- 1 l milk
- 14 g kappa (texturas)
- 1 lime
- 1 packet of chervil
- olive oil
- salt
- seasalt
- black pepper
PREPARATION
Place the côte à l'os in a preheated oven at 50°C for an hour. Season with fine salt and black pepper. Fry crispy on both sides on the BBQ.
For the side dish, cut both beetroot into wedges, mix with olive oil and roast in the oven at 160°C for 25min (or until tender).
For the cream: Boil 1 l of milk with 500g of 'Keiems bloempje'. Mix with the kappa and leave to set in the fridge. Once hard, turn smooth with a pinch of salt and a dash of olive oil.
DRESSING
Slice the côte à l'os and finish with coarse sea salt. Brush a spoonful of cream of Keiem's flower under the beetroot. Finish with tufts of fresh chervil