4
Veal shank sofrito with celery
> 60 minutes
veal shank
***
pot-roasting
sous vide
Culinaire Saisonnier
Preparation
Sear the veal shank, vacuum seal with the veal stock and cook for 10 hours in an 85°C (185°F) water bath.
Fry the maitake in the beurre noisette. Slice the apple and cook lightly in chicken broth and butter. Briefly blanch the parsley and blend with the oil at 80°C (176°F). Cool down, leave to infuse for one day and strain through a cloth.
Peel the celeriac, slice thinly, vacuum seal with the sambai vinegar and cook in chicken broth and butter. For the selinato, cut the celery into fine green rings. Sauté leeks, shallot, garlic in olive oil, add chicken broth and reduce. Add the celery stalks, wild garlic and lemon zest and bind with cornstarch.
For the sauce, sauté the onion, fennel and celeriac in butter with the garlic. Deglaze with the white wine and vinegar. Add the stock, reduce and strain. Bring the ingredients for the gel to the boil, pour out, leave to solidify and blend smooth.
***
Sofrito is a dish of veal originating from Corfu, which is dredged in flour, fried and deglazed with white wine, vinegar, parsley and garlic. In our version, the vinegar is replaced with Japanese Sambai vinegar.
Ingredients:
- crispy rice
For the veal shank:
- veal shank
- veal stock
For the maitake:
- maitake
- beurre noisette
For the granny smith:
- granny smith apple
- chicken broth
- butter
For the parsley oil:
- 2 bunches of parsley
- 500 g sunflower oil
For the celeriac slices:
- celeriac
- sambai vinegar
- chicken broth
- butter
For the selinato:
- 6 green celeriac stalks
- 100 g olive oil
- white of leeks in fine brunoise
- 2 shallots finely chopped
- 1 garlic clove finely chopped
- 500 g chicken broth
- 50 g finely chopped wild garlic
- zest of 2 lemons
- cornstarch
For the sofrito sauce:
- 1 onion finely chopped
- 1 fennel finely chopped
- 1/4 celeriac finely chopped
- butter
- 1/2 garlic bulb
- 500 g white wine
- 200 g sambai vinegar
- 2 l veal stock
For the sambai gel
- 300 g sambai vinegar
- 400 g water
- 7 g agar
- 1 g xanthan gum
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