4
Veal Flank, sweetbread and mustard sauce
Ingredients:
- Deep-fried rice noodles
- Fried mushrooms
For the mini sweetcorn:
For the mini sweetcorn:
- Mini sweetcorn
- Turmeric
- Chicken stock
For the salsify:
- Salsify roots
- Cream
- Chicken stock
For the pickled beetroot and carrot:
- Beetroot
- Carrots
- Apple vinegar
- Cane sugar
For the pickled veal flank
- 1 piece of veal flank
- 2 stems of lemongrass
- 20 g ginger
- Juice of half a lime
- 3 cloves of garlic
- 6 bird’s eye chili peppers
- 100 ml soy sauce
For the braised sweetbread from throat:
- 1 piece of sweetbread from throat
- 2 sticks of celery
- 1 onion
- 100 g carrot
- 4 sprigs of thyme
- 100 ml white wine
- 200 ml veal stock
For the cubes:
- Sweetbread from throat
- 40 g butter
- 50 g flour
- 300 ml sweetbread fond
- 50 ml cream
- 30 g finely chopped celery
- 30 g finely chopped carrot
For the mustard sauce:
- 1 small shallot finely chopped
- 1 tbsp coarse mustard
- 300 ml red wine
- 300 ml veal stock
- Cream
- Pepper
> 60 minutes
veal flank, sweetbread from throat, sweetbread fond, veal stock
***
boiling
Culinaire Saisonnier
Preparation
Remove the skin from the flank and then marinate in the other ingredients for 24 hours. Tie the flank and cook in a water bath at 72°C (161°F) for 16 hours. Cut into round slices and coat them.
Rinse the throat sweetbread, then braise together with the other ingredients and create small nut-shaped balls. Use all the ingredients for the cubes to make a salpicon. Cool them in cube-shaped moulds and coat with flour, egg white and breadcrumbs. Peel the salsify and cook in a 50/50 cream/stock mixture until al dente. Soften the baby sweetcorn along with a little turmeric and then cook in the chicken stock.
Cut the carrot and beetroot into slices and marinate them in the vinegar plus sugar to achieve a sweet-sour flavour. Deep-fry the cubes until crispy. For the sauce, soften the shallot, then add the mustard and the red wine. Reduce and then add the fond.
Arrange the cubes and the veal flank on the plate, then add the vegetables and spoon over the sauce.