Veal fillet, polenta, salsa verde and tarragon
Ingredients:
- heritage carrot slices
- grilled asparagus
- horse mushrooms
- olive oil
- sushi su
For the polenta:
- 100 g Parmesan cheese
- 100 g cheddar
- 2 cloves of garlic
- 1 l chicken stock
- 250 g polenta
- 50 g butter
For the savory cream:
- 3 bunches of savory
- 1 l sunflower oil
- 100 g egg whites
- 50 g yoghurt
- zest of 1 lime
For the artichoke cream:
- 1 kg artichoke bottoms
- 400 g cream
- 15 g fleur de sel
- 5 g pepper
- 8 pcs lemon peel
For the tarragon gravy:
- demi glace
- tarragon butter
For the BBQ carrot compote:
- 10 yellow carrots
- 1/2 kg diced shallots
- sushi su
- gelcrema thickener
For the broad bean salsa verde:
- 1/2 clove of garlic
- 1 yellow onion
- 1 bunch of flat parsley
- 1/2 bunch of basil
- 5 tbsp olive oil
- 3 tbsp white wine
- double-podded broad beans
- lime zest
For the grilled veal fillet:
- veal fillet
- rosemary
- thyme
Preparation
Grate the cheese for the polenta, let the garlic infuse in the stock and strain it through a sieve. Cook the polenta and the stock in the thermo blender at level 2 for 3 minutes. Add the butter and cheese and pile on a platter. Allow to cool, cut rounds out of it and fry until crispy. For the savory cream, blend the oil with the savory at 80°C (176°F) and let it drain on a cloth. Mix the remaining ingredients and monté with 350 g oil.
Cook the artichoke bottoms with the remaining ingredients (vacuum-packed) in a steam oven for 1 hour, then blend until smooth. Fry the horse mushrooms and season with sushi su and olive oil. Monté the demi glace with the tarragon butter.
Cook the carrots on the BBQ in aluminium foil. Scrape them, sauté the shallots and deglaze with sushi su and blend it all in the blender until smooth. For the salsa verde, sauté the garlic with the onion and deglaze with white wine. Let it all reduce, then lower the heat. Blend with the herbs and olive oil until smooth. Stew the broad beans with the salsa verde and grate some lime zest over it.
Cook the veal fillet (vacuum-packed with the herbs and garlic) in a bain-marie at 55°C (131°F). Grill and cut into slices.
Arrange all the components on a plate.