Shark Steak with Pommes Parisiennes

and fry in a grill pan with olive oil. Add the cleaned mung bean sprouts and sauté lightly. Cut out balls from the peeled potatoes with a Parisian spoon, blanch them in salted water, drain and toss with a flake of butter. Peel and hollow out the tomatoes, blanch briefly in salted water and fill with the potato balls.

Form a rose from the tomato skin and add.

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