4
Sour veal paté with cucumber, fried sweetbread and parsley oil
30 - 60 minutes
lean veal, sweetbread
*
frying
Culinaire Saisonnier
Preparation
For the paté, cut the veal and the pork into cubes and fry. Add vinegar, mace, Worcestershire sauce, salt and pepper and cook on medium heat. Heat up the chicken stock, add the gelatin and let it dissolve, then add the lemon juice and zest, mustard seed and finely chopped parsley. Pour the chicken stock into the cooked veal, put the mixture into a terrine and allow to cool. After the mixture has cooled completely, cut into nice slices. Chop the parsley and blend it together with the oil at 60°C (140°C). Add the spinach and heat the oil to 70°C (158°C). Pour the oil through a fine mesh sieve.
Make nice rolls of cucumber, mix cucumber juice with sushi vinegar and lecithin and mix with a handheld blender until a beautiful foam is created. Poach the sweetbread in water with bouquet garni for 5 minutes, remove the membrane, cut into 1.5 cm pieces, dredge the sweetbread in flour and fry until crisp.
Ingredients:
- cucumber ribbons
- Borage Cress
For the sour paté:
- 600 g lean veal
- 400 g pork
- 2 dl vinegar
- mace
- 24 g gelatin
- 2 dl chicken stock
- splash Worcestershire sauce
- mustard seed
- 1/2 bunch parsley
- juice and zest from 1 lemon
- salt
- pepper
For the pickled cucumber:
- 0.25 l sugar water
- 1 dl vinegar
- mustard seed
- 3 small cucumbers
For the cucumber foam:
- 3 cucumbers
- salt
- pepper
- 1 dl sushi vinegar
- lecithin
For the parsley oil:
- 2 bunches parsley
- 1 l sunflower oil
- 100 g spinach
- pinch sea salt
For the sweetbread:
- 250 g sweetbread
- bouquet garni
- salt
- pepper
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