Ingredients
For the Topping
For the Potato Pavé
Directions
- 1
Slice the potatoes and cook them in milk seasoned with black pepper, sakura salt, and cinnamon.
- 2
Layer the cooked potatoes in a mold, alternating with layers of sakura salt.
- 3
Bake in an oven at 180°C for 30 minutes, then place under a weight and refrigerate overnight to set.
- 4
The next day, cut the set pavé into chunks and deep fry until golden and crispy.
- 5
Mix ribeye steak tartare with finely chopped Spanish ham and a bit of sesame oil.
- 6
Top the potato pavé with this mixture and then add slices of raw mushrooms.
- 7
Garnish with chives and a generous amount of sakura salt.
- 8
Serve on a deep brown small plate to accentuate the delicate pink hue of the sakura salt and the richness of the meat, enhancing the visual and taste appeal.
Notes
This dish combines the delicate flavors of sakura with the rich textures of potatoes and meat, making it a unique and elegant addition to any meal.
