4
Veal cheek, beets and violet mustard gravy
> 60 minutes
veal cheek
***
stewing
Culinaire Saisonnier
Preparation
Cook the veal cheeks in the demi glace and bouquet garni for 2 hours at 120°C (248°F). Roughly pull the veal cheeks, reduce the gravy and add 1 dl gravy and 1 g agar agar for each kg of meat. Place in sausage bags and keep refrigerated. Cut into slices and grill on both sides. Serve lukewarm. Roast the beets in the oven for 1 hour at 140°C (284°F), peel the beets while hot, sauté the shallots and deglaze with sushi su and blend it all in the blender until smooth. Roast the yellow beetroot, cut into slices and cut rounds out of the slices. Blanch and peel the button onions and vacuum-pack both with pickling liquid.
Roast the large potatoes in the oven, peel and cut into small chunks and blend with the egg yolk. Add the cheese and salt and pepper, form small balls and roll them in the puffed rice. Deep-fry until crispy.
Cook all the ingredients for the cream (vacuum-packed) and blend in the blender until smooth. Season the stew gravy with the violet mustard. Serve the veal cheek on a plate and garnish with the other components.
Ingredients:
- Zorri Cress
- puffed buckwheat
- marinated Chioggia beet
For the slow cooked veal cheek:
- veal cheek
- bouquet garni
- demi glace
- agar agar
For the red beet compote:
- 10 red beets
- 500 g diced shallots
- olive oil
- sushi su
For the yellow beetroot and button onions:
- yellow beetroot
- button onions
- pickling liquid
For the extra mature cheese ball:
- 1 kg large potatoes
- 250 g grated extra mature cheese
- egg yolk
- puffed rice
- pepper
- salt
For the parsnip cream:
- 1 kg clean parsnips
- 400 ml cream
- 15 g fleur de sel
- 5 g pepper
For the violet gravy:
- stew gravy
- violet mustard
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