4
Veal cheek
30 - 60 minutes
veal cheek, pinch of smoked paprika powder
***
frying
Culinaire Saisonnier
Preparation
Pare the veal cheeks, sear them in a little oil and add butter. Cover with the veal gravy and cook until tender. Allow to cool. Bring all the ingredients for the sauce to the boil and reduce to 1/4. Strain them, add the veal gravy and reduce to the desired thickness. For the polenta, boil the milk and water together with the paprika and nutmeg, then add the polenta while stirring.
Bring to the boil until the polenta is cooked. Add the grated cheese and stir well. Season to taste and pour into a greased gastronorm pan. Smooth with the back of a spoon and allow to cool. Fill a vacuum seal bag with the chicory, butter, sugar and salt, and steam for 15 to 20 minutes at 100°C (212°F) in the steam oven. Cool quickly in iced wated. Fry the chicory until golden. Dress the plate with the veal cheek, polenta and a spoonful of gravy.
For the veal cheek:
- 500 g veal cheek
- pepper
- salt
- oil
- butter
- gravy
For the veal gravy with cardemom and coffee:
- 2.5 l veal gravy
- 1 l red wine
- 1/2 l red port
- 4 shallots
- 1 garlic bulb
- 4 bay leaves
- 6 cloves
- 6 juniper berries
- thyme
- rosemary
- 25 g coffee beans
- 10 g cardamom pods
For the baked polenta:
- 700 g polenta
- 250 g grated Parmesan cheese
- 1 l milk
- 3 l water
- pepper
- salt
- pinch of smoked paprika powder
- pinch of nutmeg
For the chicory:
- chicory
- butter
- sugar
- salt
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