Ingredients
200gm elk fillet
150gm Idaho potatoes
1 whole garlic
20gm butter
20gm fresh chives
1 cherry tomato
50gm wild rocket
50gm oyster mushroom
5ml olive oil
0.5gm paprika powder
5gm fresh herb
5ml balsamic dressing
Salt and pepper to taste
For roasted tomato date salsa:
100gm tomato
30gm dates
75gm white onion
5ml honey
1gm chopped coriander leaves
1 green chilli
Method
Make roasted tomato date salsa – roast tomato, onion and chilli until slightly black. Blend with honey, dates, salt and pepper; finish with chopped coriander.
Wash potato, cut diagonally and trim so that it can stand upright. Season with olive oil, fresh herbs, paprika powder, salt and pepper.
Bake potato at 220oC with the garlic until soft. Set aside.
Grill the elk fillet if possible in a ribbed pan until crispy and keep it in the oven together with potato for resting.
Sauté mushrooms with butter till crispy.
Season with salt and pepper and finish with chopped chives.
Wash the rocket, drain and marinate with olive oil and balsamic.
Garnish the plate with cherry tomato and serve.
This recipe is from Thorsten Sbrzesny; Corporate Executive Chef at One to One Hotel Abu Dhabi
[Originally published in Abu Dhabi Week vol 2 issue 20]
