Everything out of the head on your plate: Brain croquette ball, tongue and cheek

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal brain, veal tongue, veal cheeks

Difficulty: ***

Cooking methods: frying stewing

Source: Culinaire Saisonnier

Preparation

For the Dutch croquette ball (bitterbal), make the salpicon with the butter, flour and stock. Cut the brain and veal cheek into cubes and add them to the stock. Allow the mixture to cool. When the mixture is cold, make balls from it. Now shake the mass so that it’s easier to coat it with breadcrumbs. When the mixture has properly cooled, coat it with breadcrumbs using the egg white, flour and panko. For the veal tongue, sauté the celeriac, carrot and onion. Add the tomato puree to deacidify. Then add the veal stock. Place the tongue in the liquid until cooked. Remove the tongue and leave to cool. Clean the tongue and portion into the desired thickness. Use the trimmings for the Dutch croquette balls.

Cook the veal cheek in the same gravy as the tongue. When the cheek is cooked, pull it apart. Thicken the veal stock so you can use it to make the cheek juicy and put the remaining gravy to one side for the finishing touch. Place the clean celeriac with 15 g butter, pepper and salt in a vacuum bag. Cook these at 100°C (212°F) until thoroughly cooked. Meanwhile, put the mini carrots in a vacuum bag with salt and 10 g of butter. Peel the winter carrot, slice and cook the carrot with 10g butter and salt in a vacuum bag. Mix the celeriac in the thermal blender until smooth and season with salt. Halve the cooked and cold carrot slices into the desired shapes. Place the carrots on a tray and char them with a kitchen torch. Finally, make the pomme souffle.

Place a line of celeriac cream in the centre of the plate. Create a small barrel shape with the veal cheek in the middle of the celeriac cream. Make a dot of celeriac cream on the left side of the veal cheek and place the Dutch croquette ball on top. Place the tongue fried on both sides upright on the right side of the veal cheek. Add a dot of celeriac cream on the Dutch croquette ball and top with the mini carrot. Then place the carrots on the plate. Pout a little gravy over the veal tongue and finally place the pomme souffle on the veal cheek.

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