Lotus root is sliced very thinly and deep fried in Canola oil until golden brown and topped with a thin slice of seared beef tenderloin tail then garnished with an onion and ginger sauce in this innovative appetizer known as Amuse Bouche. This is a refreshing and invigorating starter to a special meal for any occasion.
Lotus root is the rhizome of the lotus plant popular in Asian cuisine, typically added to soups and deep-fried as an appetizer, snack, or garnish. It has a meaty and bulky appearance similar to ginger root. In this recipe, the lotus root is peeled and sliced very thinly with the help of a mandolin. It is then deep-fried like potato chips until they are golden brown and pleasantly crispy. Lotus root is in season during the autumn and is available fresh during this time. It is also available year-round, packaged in a liquid solution of salt and water.
The crispy lotus root is the star of this dish while the beef tenderloin serves as an accent but together they are divine tasting and look very elegant when plated nicely. The sauce made with soya sauce, ginger, sesame oil, and green onions give the dish a touch of Asian seasoning.
Beef tenderloin tail is used in this recipe, which should be trimmed and cleaned before it is cooked. The tenderloin should be cooked rare to medium rare, searing only the outside on both sides until it has a nice brown color. The inside should remain pink and juicy. The seared beef is sliced very thinly like a shaving and topped over the crispy lotus root.
While it is not completely necessary, it is best to have a mandolin and rasp or zester, which will make the preparation easier. The mandolin helps you slice the ginger root thinly and evenly while the rasp helps you grate the ginger very fine.
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