Wadden surf and turf with fresh garlic aioli
Remove the sirloin from the refrigerator and let it come to room temperature. Preheat the oven to 190 °C.
- 3 pieces of sirloin
- 300 g Wadden Sea shrimp
- 3 bulbs of garlic
- 4 tbsp rapeseed oil
- 3 the mayonnaise
- 3 tablespoons local quark
- 1 the witte miso
- 1 the crispy chili-olie
- mortar
- kitchen paper
- Remove the sirloin from the refrigerator and let it come to room temperature. Preheat the oven to 190 °C.
- Meanwhile, cut the stems off the fresh garlic.
- Cut the garlic bulbs open from the top so that you can just see the cloves and place them on a piece of aluminum foil. Pour 1 tablespoon of rapeseed oil into each bulb and fold the foil around it.
- Roast the garlic in the oven for approximately 35 minutes at 190 °C.
- Put the fresh garlic cloves in a mortar. Grind the garlic finely with the pestle.
- Add the mayonnaise, quark, miso, and salt and pepper to taste.
- Pat the sirloin dry with paper towels. Sprinkle the meat with some salt and rub in some rapeseed oil.
- Heat the grill pan over high heat and sear the meat on both sides for 3-5 minutes. Turn halfway through. Sprinkle the meat with pepper. Wrap the meat in aluminum foil and let it rest for a while.
- Slice the meat diagonally with a sharp knife. Place on a nice plate and spread fresh garlic aioli and Dutch Wadden shrimp over it.
- Garnish the Wadden Surf en turf with the finely chopped fresh garlic stems and drizzle the crispy chili oil over it. Serve with a green salad.
-
Cut the garlic bulbs open from the top so that you can just see the cloves and place them on a piece of aluminum foil. Pour 1 tablespoon of rapeseed oil into each bulb and fold the foil around it.
-
Roast the garlic in the oven for approximately 35 minutes at 190 °C.
-
Put the fresh garlic cloves in a mortar. Grind the garlic finely with the pestle.
-
Add the mayonnaise, quark, miso, and salt and pepper to taste.
-
Pat the sirloin dry with paper towels. Sprinkle the meat with some salt and rub in some rapeseed oil.
-
Heat the grill pan over high heat and sear the meat on both sides for 3-5 minutes. Turn halfway through. Sprinkle the meat with pepper. Wrap the meat in aluminum foil and let it rest for a while.
-
Slice the meat diagonally with a sharp knife. Place on a nice plate and spread fresh garlic aioli and Dutch Wadden shrimp over it.
-
Garnish the Wadden Surf en turf with the finely chopped fresh garlic stems and drizzle the crispy chili oil over it. Serve with a green salad.
