Ostrich Steak Sandwiches with Avocado Cream
- 4 White rolls
- 2 tomatoes
- 4 BLS U1601 (each 100 grams)
- 2 Tbsps clarified butter
- freshly ground peppers
- 200 grams Corn (canned)
- 50 milliliters Broth
- Tabasco sauce
Halve the rolls and warm slightly.
For the avocado cream: Halve the avocados, remove the pits, scoop out the flesh with a spoon into a bowl. Add the basil and mash with a fork. Stir in the lemon juice and mascarpone. Thinly slice the scallions and fold into the avocado cream along with the cumin, season with salt and pepper.
Slice the tomatoes. Season the ostrich with salt and pepper. Heat the butter in a skillet and saute the ostrich 3-4 minutes per side.
Remove from the pan and keep warm. Drain the corn, add to the pan and saute a few minutes. Pour in the broth, season with salt, pepper and a few drops of Tabasco. Heat briefly and strain through a sieve.
Top the bottom halves of the buns with lettuce and tomato slices, and some of the corn. Top each with an ostrich steak, a dollop of avocado cream and the tops of the buns.