iSi Culinary International

Please select your language:

Specific content & products are available for the following countries, please select your country:

iSi Culinary is a division of iSi Group

Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International

Beef tartar with poached egg yolk / Miso Espuma

Beef tartar with poached egg yolk / Miso Espuma
  • 80 ml heavy cream
  • 1 g sugar
  • 1 g salt
  • 1 x zucchini
  • 10 ml soy sauce
  • 80 g egg yolks
  • 4 x egg yolks
  • 200 g beef tenderloin
  • 30 ml toasted sesame oil
  • 10 g Sambal Oelek
  • 180 g melted butter
  • 60 g miso paste

Ingredients:

  • 80 ml heavy cream
  • 1 g sugar
  • 1 g salt
  • 1 x zucchini
  • 10 ml soy sauce
  • 80 g egg yolks
  • 4 x egg yolks
  • 200 g beef tenderloin
  • 30 ml toasted sesame oil
  • 10 g Sambal Oelek
  • 180 g melted butter
  • 60 g miso paste
Add to shopping list

Preparation:

Beef tartar:

Chop the 200 g beef tenderloin into tartar. Mix with 10 ml toasted sesame oil, soy sauce, Sambal Oelek, sugar and salt, and chill.

Miso Espuma:

Beat 80 g egg yolk over a water bath until frothy. Slowly fold in the cream, melted butter and 20 ml toasted sesame oil, then stir in the miso paste. Pass through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Leave to sit for 20 minutes.

Fried zucchini slices:

Wash the zucchini and cut into 7mm thick slices (2 slices per person). Fry in sesame oil on both sides and deglaze with soy sauce.

Poached egg yolk:

Per person, cover one egg yolk halfway with sesame oil in a small bowl. Cook the egg yolk for 3 minutes at 80 °C or fill with boiling water and allow to steep for 3 minutes.

Decoration:

Peanut caramel, shiso cress

Recipe from star chef Sarah Henke, Germany

Share

Share this page