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'Gaucho Sando' with smoked goose, sauerkraut & mustard — image

'Gaucho Sando' with smoked goose, sauerkraut & mustard

'Gaucho Sando' of gently cooked and smoked goose with sauerkraut salad and mustard cream and caviar

Ingredients

Curing salt
BBQ smoking chips apple
2Wild goose fillet without skin

Sauerkraut natural
Mustard mayonnaise
Mustard caviar
Stoere Jongens brioche pan
Bicolor mustard cress single box
Olive oil

Preparation

  1. Clean the goose fillets.
  2. Briefly sprinkle both sides of the fillets with colorozo salt. Use 12 grams of colorozo salt per kilo of meat.
  3. Cold smoke the goose fillets for 4 minutes with applewood chips.
  4. Vacuum seal the fillets.
  5. Cook the fillets sous-vide for 45 minutes at 56°C.
  6. Cool the fillets thoroughly.

  1. Cut the brioche into slices of about 1 cm.
  2. Toast the brioche slices with olive oil for about 6 minutes in the oven at 180°C.
  3. Drain the sauerkraut.
  4. Season the sauerkraut with the mustard mayonnaise.
  5. Cut the smoked goose into thin slices.
  6. Top a slice of toasted brioche with the sauerkraut salad.
  7. Place the thinly sliced goose on top.
  8. Add a layer of mustard mayonnaise and cover with a second slice of brioche.
  9. Cut off the crusts of the brioche and trim to a square.
  10. Cut the square in half in the middle.
  11. Stand the sando on its side, with the garnishes facing up.
  12. Finish with mustard caviar and mustard cress.