4
Rouleau of veal entrecote and duck liver, kumquat gel and dressing and horseradish cream
> 60 minutes
veal entrecote
***
prepare fresh
Culinaire Saisonnier
Preparation
Place the duck liver in the brine overnight, then rinse and cook sous-vide at 75°C for 20 minutes. Brine the veal entrecote for 1 night, rinse clean and leave to dry.
Cut the veal entrecote into thin slices, spread the cooked duck liver (heat briefly in the oven) on top and roll up tightly. Leave to set in the fridge for 3 hours.
For the gel, bring the kumquat juice to the boil with sugar, add agar and lemon juice. Cook for 3 minutes and pour into trays. After cooling, blend finely to a smooth gel. For the dressing, mix all the ingredients. For the horseradish cream, mix all the ingredients until combined.
Ingrédients :
- 200 g veal entrecote
- 300 g duck liver
- flowers for decoration
For the kumquat gel:
- 200 ml kumquat juice (juicer)
- 40 ml sugar water
- 5 g agar
- 60 ml lemon juice
For the kumquat dressing:
- 50 ml kumquat juice
- 50 ml peanut oil
- 20 ml ginger syrup
- lime juice
- 10 ml sushi vinegar
For the horseradish cream:
- 50 g horseradish
- 30 g crème fraîche
- salt
- pepper
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