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Rye cheeks caveman style by restaurant Inter Scaldes***

4 persons | Kamado, Fish and shellfish, Yakiniku favorites | Fish | Main dish

Prep time
15 min
Cook time
75 min
Total time
90 min

Prep time

  • Fill the Kamado with a layer of Binchotan and heat to 180°C. Do not place anything else in the Kamado for now.


Court by Paul de Groote and Ruben van Helvert - Restaurant Inter Scaldes***

  • You will be working with direct heat from Binchotan so make sure a few blocks of Binchotan are free of ash.
  • Pat the rye cheeks dry and place them on the hot Binchotan and sear them hard and fast. Then let the cheeks rest for another 5 minutes in a place that is not too hot.
  • Place a grill rack on the highest level in the Kamado and grill the string beans. 
  • Let the string beans cool and then squeeze them with a slow juicer, season with salt. 
  • Meanwhile, clean the celeriac and cut it into even cubes. Then cook the celeriac for 12 to 15 minutes until tender. 
  • When the celeriac is cooked (it should be soft). Puree it together with the milk and butter to a smooth but firm cream.
  • Cut the cheeks in half and serve on a plate with a quenelle of celeriac cream, the gravy of grilled string beans and a generous spoonful of caviar.

Tip! You can of course make this dish without caviar. The flavour of the cheeks will certainly not be diminished by this.



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  • 4 stingray cheeks
  • 300 g string beans
  • 1 celeriac
  • 100 ml milk
  • 80 gr butter
  • 120 gr Foudroyante caviar 
  • salt


  • Binchotan
  • grill grid
  • slow juicer
  • hand blender

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