4
Veal heart with coleslaw of fermented leek and charcoal hollandaise
> 60 minutes
veal heart, sweetbreads
***
frying
boiling
Culinaire Saisonnier
Preparation
Brine the veal heart for 3 hours, rinse well and vacuum seal it with the other ingredients. Cook in an 85°C (185°F) water bath for 4.5 hours.
Reduce all the ingredients for the glaze, except the mirin, to 250 g. Then add the mirin. Briefly sear the veal heart and then glaze it. Combine all the ingredients for the coleslaw and season to taste with the lemon zest and salt. Combine all the ingredients for the hollandaise except the butter, and blend at 80°C (176°F) for 8-10 minutes. Slowly add the butter, pour through a sieve, fill a siphon and aerate with two chargers.
Finely chop the mushrooms, fry them and then add the sweetbreads and fry. Add herbs and spices and deglaze with the cream and kombu. Reduce to 1000 g and blend in the blender until smooth. Rub through a sieve. Clean and peel the avocado, cut into large chunks, vacuum seal it with some curing salt and steam in the oven until soft. Blend in the blender with the sweetbread mixture until smooth, then thicken with cortina emulsifier and xanthan gum. For the jus, reduce all the ingredients to 300 g, blend in the blender until smooth and pour through a fine sieve. Thicken, if necessary.
Arrange all the elements on a plate.
Ingredients:
- brine bath
- radish slices
- potato-sesame cracklings
For the veal heart:
- 1 piece of veal heart
- 1½ tonka beans
- 3 star anises
- 4 bay leaves
- charcoal oil
For the veal heart glaze:
- 40 g soy sauce
- 60 g ketchup
- 25 g honey
- 15 g barbecue sauce
- 300 g veal jus
- 50 g mirin
For the fermented leek coleslaw:
- 50 g fermented leek
- 20 g grated kohlrabi
- 10 g oxheart cabbage, finely sliced
- 5 g spring onion, sliced in thin rings
- 25 g horseradish mayonnaise
- salt
- lime zest
For the charcoal hollandaise:
- 500 g egg yolk
- 300 g fermented leek gastrique
- 1 g xanthan gum
- 120 g charcoal butter
- zest of ½ lime
For the avocado and sweetbread cream:
- 900 g sweetbreads
- 0.5 g dried thyme
- 275 g mushrooms
- 2 g curry powder
- 1.2 g dried bay leaves
- 350 g single cream
- 25 g kombu tsuyu
- 200 g avocado
- cortina emulsifier
- xanthan gum
For the shiitake jus:
- 250 g veal jus
- 50 g shiitake mushrooms
- 75 g shiitake liquid
- 10 g soy sauce
- 5 g soy sauce
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