Morels, Gratin, Potato gratin, Veal cheeks

Veal cheeks with morels and potato gratin

Ingredients

Servings 2
  • calf cheeks 160 g
  • demiglace sauce 60 g
  • potatoes 200 g
  • cream 33% 120 ml
  • milk 3.5% 120 ml
  • truffle paste 10 g
  • beef broth 50 ml
  • carrots 20 g
  • garlic shallot 20 g
  • celery (stalk) 15 g
  • morels 30 g
  • bok choy 40 g
  • vegetable oil 20 ml
  • butter 15 g
  • truffle oil 7 ml
  • ground black pepper 1 g
  • salt 2 g
  • potato gratin 150 g

Cooking

Step 1

Cut the potatoes into slices 0.3 cm thick, put in a saucepan, add cream and milk, salt (1 g) and truffle paste. Bring to a boil and boil for 7 minutes. Remove from stove and let steep for 10 minutes. After that, put the contents of the saucepan into a square shape (approximately 6 cm x 6 cm), add 2 tbsp. spoons of cream, cover with foil and put in the oven for 12 minutes at a temperature of 160 ° C. After that, remove the foil and put in the oven for another 10 minutes.

Step 2

Clean the cheeks from the veins. Place them in a vacuum bag, add pre-cooked beef broth, salt, pepper, fresh carrots, shallots, celery stalk, bay leaf, black pepper (3 peas) there. Close the bag and place in sous vide for 18 hours at 70°C.

Step 3

After that, remove the bag from the sous-vide, pour the broth. Take out the cheeks, cut them into medallions and fry in vegetable oil until golden brown. Then put in the oven for 5-7 minutes at 170°C.

Step 4

Fry the morels in butter, add the classic demiglace sauce and warm everything up.

Step 5

Scald fresh bok choy salad with boiling water.

Step 6

Put potato gratin in a copper pan, veal cheeks on top. Add morel sauce along the edge of the pan. Place bok choy on top and drizzle with truffle oil. Serve the dish in a copper pan.

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