4
Veal tenderloin with buckwheat and green asparagus
> 60 minutes
veal tenderloin
***
frying
Culinaire Saisonnier
Preparation
Prepare the veal tenderloin and place in the wet brine for 3 hours. Rinse and pat dry. Roll up tightly and place under vacuum. Cook for 9 minutes at 52°C. When serving, fry the veal tenderloin in butter with garlic and rosemary.
Peel the potatoes and cut into ribbons using a mandolin. Place the ribbons in a basket lined with greaseproof paper and cover with greaseproof paper. Steam for 30 to 40 minutes at 100°C. Pressurise for 4 hours. Remove and deep-fry at 180°C (356°F).
Rinse the buckwheat and cook in boiling water for 8 minutes. Cool and dry. Deep-fry at 180°C (356°F) until puffed. Clean the heads of the asparagus. Blanch the asparagus and finish in a hazelnut butter with salt. Cut all the vegetables for the piccalilli into a precise brunoise. Boil all the ingredients for the stock. Sieve the stock and blanch the brunoise in it. For the meatballs, take some of the stock and prepare it with the blanched brunoise to form a kind of ragoût. Place into a mould and freeze. Bring the jelly ingredients to 80°C (176°F) and pass the frozen balls through. Allow to gently defrost. Using a slicer, slice the radish into 3 x 12 cm rectangles. Place under vacuum 3 times with the sweet and sour and turn into rolls. For the oil, blend everything in a thermoblender at 90°C (194°F). Drain in a cloth. Decant for 24 hours in the freezer.
For the emulsion, blend the egg white with the yoghurt and lemon juice in a thermoblender. Add the oil drop by drop until the mixture binds. Set aside for 24 hours in the refrigerator. Fold through well and set aside in a piping bag. Boil all ingredients for the vinaigrette to the desired thickness. Season with wild garlic oil. Plate in an attractive way.
Ingredients:
- veal tenderloin
- wet brine 10%
- butter
- garlic
- rosemary
- potatoes
- buckwheat
- green asparagus
- radish
For the piccalilli balls:
- 200 g carrot
- 200 g celeriac
- 200 g shallots
- 200 g yellow courgette
For the piccalilli stock:
- 500 g carrot juice
- 1 tsp Colemans mustard powder
- 1 tsp turmeric
- 0.5 tsp coriander seeds
- 1 tsp mustard seeds
- 1 tsp pepper
- 3 cloves
- 100 g cane sugar
For the jelly:
- 100 ml piccalilli stock
- 1.2 g Kappa
For the wild garlic oil:
- 6 bunches of wild garlic
- 1.5 l sunflower oil
For the wild garlic emulsion:
- 200 g egg white
- 100 g yoghurt
- juice of 1 lemon
- salt
- 600 g wild garlic oil
For the mustard vinaigrette:
- 200 g veal gravy
- 50 g piccalilli stock
- 1 tsp Dijon mustard
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