Rye cheeks caveman style by restaurant Inter Scaldes***

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

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.

Preparation

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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