4
Veal tartare soutzoukakia style
> 60 minutes
veal topside
***
prepare fresh
Culinaire Saisonnier
Preparation
Peel the shallots and vacuum seal with the stock and vinegar. Cook sous vide for 10 hours in an 80°C (176°) water bath.
Slice the shallots lengthwise to the core and remove the inner rings. This will be filled with the veal tartare. Finely chop the veal and season with the condiments. Briefly blanch the herbs. Pat dry and blend with 500 g sunflower oil at 80°C (176°F). Cool down quickly.
Infuse for 1 day and pass through a cloth. Heat the cumin powder with the oil vacuum sealed in an 80°C (176°F) water bath for 10 hours. Process the oil into a mayonnaise. Mix the onion powder into the tuille batter, spread thinly and bake until golden brown in the 160°C (320°F) oven. Heat the liquids and aromatics and pour over the chopped onion. Juice the tomatoes and reduce by half with the shallot and garlic. Pass through a cloth, add the herbs and allow to infuse. Strain and season to taste.
Plate in an attractive way.
***
Soutzoukakia are meatballs with cumin, onion, garlic and mint, cooked in a tomato sauce. We used veal tartare instead of minced meat to create our own Soutzoukakia.
Ingredients:
- cresses of your choice
For the shallot sous vide:
- 2 shallots peeled
- 500 g chicken broth
- 50 g sambai vinegar
For the veal tartare:
- veal topside
- salt
- pepper
- chopped parsley
- chopped mint
- chopped chives
For the mint oil:
- 1 bunch of mint
- 1 bunch of parsley
- 500 g sunflower oil
For the cumin emulsion:
- 20 g cumin powder
- 500 g sunflower oil
For the crispy onion tuille:
- tuille batter
- onion powder
For the sweet and sour onion:
- finely chopped onion
- 100 g otafuku vinegar
- 100 g chardonnay vinegar
- 300 g water
- a pinch of cumin powder
For tomato broth:
- 1 kg tomato
- 3 shallots
- 3 cloves of garlic
- 2 sprigs of mint
- 2 sprigs of parsley
- salt
- pepper
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