Infusion of veal recipe
There are many steps to this dish, which makes it a difficult one to replicate at home, but if you make the effort for a special dinner party, your guests will certainly be impressed.
Ingredients
- 300 g Cherry tomatoes - The dried tomatoes
- 2 Artichokes - The dried artichokes
- 400 g Veal - The consommé
- 100 g Carrots - The consommé
- 50 g Celery - The consommé
- 50 g Leeks - The consommé
- 50 g Fennel - The consommé
- 1 Tomato - The consommé
- 1 Sprig rosemary - The consommé
- 1 Sprig thyme - The consommé
- 10.6 oz Cherry tomatoes - The dried tomatoes
- 2 Artichokes - The dried artichokes
- 14.1 oz Veal - The consommé
- 3.5 oz Carrots - The consommé
- 1.8 oz Celery - The consommé
- 1.8 oz Leeks - The consommé
- 1.8 oz Fennel - The consommé
- 1 Tomato - The consommé
- 1 Sprig rosemary - The consommé
- 1 Sprig thyme - The consommé
- 10.6 oz Cherry tomatoes - The dried tomatoes
- 2 Artichokes - The dried artichokes
- 14.1 oz Veal - The consommé
- 3.5 oz Carrots - The consommé
- 1.8 oz Celery - The consommé
- 1.8 oz Leeks - The consommé
- 1.8 oz Fennel - The consommé
- 1 Tomato - The consommé
- 1 Sprig rosemary - The consommé
- 1 Sprig thyme - The consommé
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Hard
- Preparation Time: 30 mins
- Cooking Time: 120 mins
- Serves: 4
Step-by-step
- The dried tomatoes: Wash the tomatoes and in cut in quarters. Dehydrate in the oven at 82° C for 8 hours.
- The dried artichokes: Clean the artichokes and slice thinly. Dehydrate in the oven at 82° C for 3 hours.
- The consommé: Mince the veal, carrots, celery, leek, fennel and tomatoes. Add the egg whites, pepper grains, sprig of rosemary and thyme and salt. Mix well. Add chilled veal stock and bring it slowly to boiling point, stir continuously. Then boil on low flame for 60 minutes without stirring. Strain in a cloth, reduce to 600 ml add salt if necessary. In a bodum place the herbs, dried tomatoes, dried artichokes and crushed tonka beans. Add some veal consommé and allow to rest for 4 minutes.
- Artichoke fritters: Clean the artichokes, cut half, remove the artichoke choke and cook in a vacuum bag with garlic, thyme, rosemary and hot pepper. Cook at 80° C for 2 hours. Remove from the bag. Dice half of the artichokes and blend the other half in a mixer, adding if necessary its own juice to obtain a purée. Add the diced artichokes to the purée and some chopped mint. Shape quenelles, coat with egg and breadcrumbs and fry in extra-virgin olive oil.
- Tuna tartare: Dice the tuna fillet and season with extra virgin olive oil, salt, pepper and chives.
- Green tea sorbet: Brew the green tea. Strain and add lemon, salt and sugar. Reduce to sorbet in the ice machine.
- Assembly: Place a cylinder of tuna tartare on a soup plate, top with a quenelle of green tea sorbet and the artichoke fritter on the side. Upon serving the dish pour some consommé, without melting the sorbet.
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