Veal cheek with caramelised Belgian endive, pomegranate butter sauce and pistachio crumble

> 60 minutes
veal cheek
oven roasted
Culinaire Saisonnier


Clean the veal cheek, fry with rosemary, thyme and garlic and deglaze with red wine, balsamic vinegar and pomegranate syrup. Remove from the pan and cook for 2 hours in a 160°C (320°C) oven.

For the butter sauce, mix all of the ingredients, except the butter, in the Thermomix and add the butter a little bit at a time. Fill a Kidde (whipping siphon) and aerate with 2 chargers. Cut the Belgian endive in half lengthwise and fry in butter with salt and a little sugar. Toast the pistachio nuts and chop them into small pieces. 

For the veal cheek:

  • 400 g veal cheek
  • rosemary
  • thyme
  • 1 dl red wine
  • 1/2 dl balsamic vinegar
  • 1 dl pomegranate syrup

For the butter sauce:

  • 500 g clarified unsalted butter
  • 60 g sherry vinegar
  • 20 g mustard
  • 10 g ginger syrup
  • 10 g pomegranate molasses
  • 250 g egg yolk

For the Belgian endive:

  • 2 Belgian endives
  • butter
  • salt
  • pepper
  • sugar

For the crumble:

  • 100 g pistachio nuts

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