4
New style veal moussaka
> 60 minutes
veal blade
***
frying
sous vide
Culinaire Saisonnier
Preparation
Cut the potato in the spiral potato slicer and wrap the ribbons around a round cutter wrapped with baking paper. Deep-fry until crispy at 140°C (284°F). Season the veal blade and vacuum seal with the jus de veau. Cook sous vide overnight in an 85°C (185°F) water bath. Pull the meat and roll up tightly in plastic. Reduce the jus to a glaze and mix with garum.
For the kombucha, bring the tea and water to the boil. Add honey, sugar and the kombucha starter and leave to ferment for 2 weeks. Cut the aubergine into slices of half a centimetre and vacuum seal with the sideritis. Mix together all the compote ingredients and reduce until thickened.
For the foam, blend the milk, cream and potatoes in the blender at 90°C (194°F). Turn off the heat and add the graviera cheese and butter. Season to taste, pass through a sieve, fill a siphon and aerate with two cartridges. Blend all ingredients to a powder. Mix the ingredients into a dressing. Blacken 1 aubergine completely and cook the other 3 in aluminium foil in the oven at 180°C (356°F). Drain well and blend until smooth.
Remove the veal blade and fry on one side. Coat with the garum glaze and heat in the oven at 160°C (320°F). Coat the aubergine slices with a thin layer of compote and heat up. Spoon the cream onto the bottom of the plate. Place the cylinder on top and fill with the veal blade, an aubergine slice and the graviera foam.
Sprinkle with moussaka spices and garnish with Zorri Cress.
***
Moussaka is a Greek oven dish invented by top Greek chef Tselementes, which dates back to 1900. After Greece gained independence from the Ottoman Empire, Tselementes felt its dishes had too many Middle Eastern influences. Therefore, after working in French restaurants, he created a recipe of aubergine, potato, minced lamb and bechamel with distinctive spices. We make our modern version with veal stew meat.
Ingredients:
- Zorri Cress
For the cylinder of potato:
- potato
For the veal blade:
- veal blade
- jus de veau
- pepper
- salt
- garum
For the aubergine:
- 2 aubergines
- sideritis (Greek mountain tea)
For the sideritis:
- 2 l water
- 200 g Greek mountain tea
- 200 g Greek honey
- 200 g sugar
- 500 g kombucha starter
- 1 scoby
For the tomato compote with moussaka spices:
- 4 beef tomatoes
- 50 g sugar
- 20 g white balsamic vinegar
- 5 g moussaka spices
For graviera foam:
- 600 g milk
- 400 g cream
- 300 g cooked potato
- 300 g graviera
- 50 g butter
- salt
- pepper
For the moussaka spices:
- 100 g allspice
- 5 g bay leaf
- 100 g cinnamon
- 20 g black pepper
- 10 cloves
- 10 g oregano
For the vinaigrette:
- 20 ml otafuku sushi vinegar
- 80 ml kalamata olive oil
For the smoked aubergine cream:
- 1 aubergine
- 3 aubergines
- 50 g merlot vinegar
- 100 g olive oil
- 1/2 garlic clove
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