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Veal cheek croquettes / Baskwadder Dubbel / Truffle
Ingredients:
- 2 kg veal cheeks
- 200 g butter
- 1 kg onions peeled
- thyme
- bay leaves
- 1 Baskwadder dubbel (local Belgian beer)
- 1 l vegetable stock
- 10 g dried peppercorns
- 20 g sea salt
- 100 g mustard
- 50 g tomato purée
- 50 g caster sugar
- cloves
- 1 kg mushrooms
- 700 cl single cream
- 250 g grated mozzarella
- truffle paste
- 150 g butter
- 150 g flour
- a few eggs
- panko
30 - 60 minutes
veal cheeks
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frying
deep-frying
Culinaire Saisonnier
Preparation
Rinse the veal cheeks in salted water. Pat them dry with a kitchen towel before searing them in a frying pan. Stew the thinly cut onions with 200 grams of butter in a pan and add the seared veal cheeks. Add thyme and bay leaves. Moisten with the vegetable stock and beer. Then add all the condiments: sea salt, mustard, tomato paste, caster sugar, pepper corns and clove. Leave to cook on low heat.
Remove the veal cheeks from the liquid as soon as they are cooked. Allow the veal to cool, then trim and pull the meat. Strain the stock and take 1 litre. Make a roux with 150 grams of butter, flour and the strained stock. Add a small spoonful of truffle paste. Thinly slice the mushrooms and stew them with the single cream until the cream has thickened.
For the croquettes (everything should be lukewarm) mix 1kg of sauce, 1kg of pulled meat, 1kg of stewed mushrooms and the mozzarella together. Leave to harden a little longer before shaping it into croquettes and coating them with breadcrumbs. Fry the croquettes for 3 minutes in the deep fryer. Garnish with fresh truffle, sprigs of chervil and – if desired – a pickled onion.