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Veal cheeks with morels and potato gratin
How to cook Veal cheeks with morels and potato gratin
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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