Veal cheek / potato and truffle foam / chives

Ingredients:

Chives
fresh truffle slices

For the cheeks:

veal cheeks
300 g bouquet
1 tbsp tomato puree
2 dl red wine
4 dl water

For the potato and truffle foam:

±250 g potato
cream
butter
2 tbsp truffle tapenade
5 g truffle oil

Amount of people: 4

Preparation Time: 30 - 60 minutes

Veal product: veal cheeks

Difficulty: ***

Cooking methods: boiling

Source: Culinaire Saisonnier

Preparation

Place the veal cheeks in cold water with salt in preparation.

Fry the bouquet well with the tomato puree and deglaze with red wine and water. Add aromatics, bring to the boil and add the veal cheek. Cook over low heat, remove from the liquid and leave to cool. Strain the stock and reduce to the right consistency.

Peel the potatoes and cut into even cubes. Cook them until tender, rub through a sieve into a nice crumb and mix with the other ingredients. Fill a siphon (whipping siphon) and aerate with 1 cartridge. Pare the chilled veal cheek, heat in the gravy and place on the foam on a deep plate.

Garnish with the truffle and finely chopped chives.

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