Suckling Calf T-Bone with Savory and Ham Fritters and Choron Sauce
Reduced Choron Sauce
- 3 1/2 fluid ounces dry white wine (10 cl)
- 3 1/2 tablespoons aged wine vinegar (5 cl)
- 3 1/2 tablespoons sherry vinegar (5 cl)
- 3 1/2 tablespoons coarsely ground Sarawak pepper (5 g)
- 4 sprigs tarragon
- 2 ounces shallots (60 g)
- 3 1/2 tablespoons veal jus (5 cl)
- 3 1/2 ounces crushed tomatoes (100 g)
- 3 1/2 ounces Porcini mushroom stems (100 g)
- 1/3 ounce butter (10 g)
- olive oil
- fleur de sel
- 24 savory leaves, 1 1/2 inches (4 cm) long
- 4 slices Jabugo ham
- 1 whole egg, 2 1/4 ounces (65 g)
- 5 1/4 ounces flour (150 g)
- 8 ounces water (225 g)
- 3 quarts grapeseed oil (3 l)
Step 1: T-Bones
Generously coat the T-bones with oil, season with fleur de sel, and lay on the grill. Once they have grill marks, turn a quarter sideways to give them a nice lattice scoring, then flip and finish cooking in the same way on the other side. Cover with aluminum foil, if needed, to concentrate the heat even more.
Once the desired doneness has been reached, set the T-bones aside on a stainless steel rack and let sit in a warm place.
Step 2: Reduced Choron Sauce
Peel and mince the shallots. Remove the leaves of the tarragon from the stems, and enclose the stems with the coarsely ground pepper in a muslin pouch.
Place the minced shallots, muslin pouch, tarragon leaves, dry white wine, aged wine, and sherry vinegars into a sauté pan. Reduce until nearly dry, then remove from the heat and let cool in the pan.
Remove the muslin pouch, and transfer the reduced sauce to another sauté pan.
Peel and brush the porcini mushroom stems under cold running water. Pat dry and cut into a salpicon.
Heat a dash of oil in a frying pan, and sear the mushroom stems, lightly browning them. Season with fleur de sel, and drain in a colander.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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