Serves: 4 Preparation: 40 minutes Time to cook: 5 minutes
600 grams cervena leg rounds or fillets
50 grams szechuan pepper corns
20 grams cumin seeds
20 grams coriander seeds
10 grams black pepper corns
¼ cucumber peeled and deseeded
2 spring onions cut into long thin strips
8 shiitake mushrooms sliced thinly
1 celery stem peeled sliced into long thin strips
Juice 2 lemons
1 tbs sesame oil
2 tbs rice wine vinegar
¼ cup sake ½ tsp mustard oil
fresh coriander leaves
1 tbs pickled sushi ginger sliced thin
20 gm palm sugar
2 egg yolks
80 ml rice wine vinegar
120 ml grape seed oil
50 gm light miso paste
10 ml sesame oil
10 gm chilli paste (sambal oelek)
20 ml kikoman soya sauce
Preperation time 30 minutes
Standing time 4 hours
Cooking time 5 minutes
Mix all the ingrediants for the marinated asian vegetable salad in a lage bowl and stand for 4 hours.
To make the miso dressing whisk the yolks sugar and vinegar together, add the miso then slowly blend in the oils until a mayo like consistency. Add the remaining seasonings to taste and check the seasoning.
Season the cervena for at least 1 hour, and then sear in a little oil until rare. Cool and partly freeze. Slice very thin and place on the bed of pickled vegetables and pour over the sauce and garnish with toasted sesame seeds.