Veal neck with oysters, cream of aubergine miso and white balsamic sauce

Ingrédients :

200 g veal neck
4 x Gillardeau oysters
100 g daikon
dash of sushi vinegar
codium
sea lavender (reheat only)

For the aubergine cream:

1 aubergine
1 pinch xanthan gum
salt
pepper
30 g miso
20 g tahini
lemon juice

For the sweet soy sauce glaze:

200 ml sweet soy sauce
1 tsp sesame oil
half a clove of garlic
30 g ginger
1 tsp potato starch
150 g teriyaki sauce

For the white balsamic sauce:

100 ml white balsamic vinegar
half a shallot
200 g veal stock
1 star anise
100 ml cream

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal neck

Difficulty: ***

Cooking methods: grilling sous vide barbecuing

Source: Culinaire Saisonnier

Preparation

Cook the veal neck for 24 hours sous vide in a 75°C water bath.

For the glaze, boil all ingredients to the right consistency. Cook the aubergine whole for 20 min in the oven at 170°C, peel, blend finely in the food processor along with the remaining ingredients into a cream. For the sauce, sauté the shallot and star anise, deglaze with the balsamic vinegar and add veal stock and cream. Simmer gently and pass through a sieve. Before serving, froth up with a hand blender.

For the salad, finely slice the daikon and mix with sushi vinegar and lime. Cut the veal neck to the desired thickness and grill the slices on the barbecue, while grilling, coat with the sweet soy sauce glaze. Lightly poach the Gillardeau oysters.

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