4
Veal neck with oysters, cream of aubergine miso and white balsamic sauce
> 60 minutes
veal neck
***
grilling
sous vide
barbecuing
Culinaire Saisonnier
Preparation
Cook the veal neck for 24 hours sous vide in a 75°C water bath.
For the glaze, boil all ingredients to the right consistency. Cook the aubergine whole for 20 min in the oven at 170°C, peel, blend finely in the food processor along with the remaining ingredients into a cream. For the sauce, sauté the shallot and star anise, deglaze with the balsamic vinegar and add veal stock and cream. Simmer gently and pass through a sieve. Before serving, froth up with a hand blender.
For the salad, finely slice the daikon and mix with sushi vinegar and lime. Cut the veal neck to the desired thickness and grill the slices on the barbecue, while grilling, coat with the sweet soy sauce glaze. Lightly poach the Gillardeau oysters.
Ingrédients :
- 200 g veal neck
- 4 x Gillardeau oysters
- 100 g daikon
- dash of sushi vinegar
- codium
- sea lavender (reheat only)
For the aubergine cream:
- 1 aubergine
- 1 pinch xanthan gum
- salt
- pepper
- 30 g miso
- 20 g tahini
- lemon juice
For the sweet soy sauce glaze:
- 200 ml sweet soy sauce
- 1 tsp sesame oil
- half a clove of garlic
- 30 g ginger
- 1 tsp potato starch
- 150 g teriyaki sauce
For the white balsamic sauce:
- 100 ml white balsamic vinegar
- half a shallot
- 200 g veal stock
- 1 star anise
- 100 ml cream
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