Swiss Chard with Marrow and Truffles in Beef Jus
Step 1: Swiss Chard
Separate the chard greens from the ribs. Remove all the strings from the ribs, and trim to even out the tips and sides. Plunge the ribs in cold water with a few drops of ascorbic acid.
Melt the marrow in a sauté pan in some olive oil.
Drain the chard ribs on a rack. Add them to the sauté pan, and soften without browning.
Bring the stock to a boil, and add it to the chard just to cover. Add the diced butter and cover with a lid. Simmer for 15 minutes. The ribs should be tender and enveloped in their own juices. Set aside to cool.
Remove the large veins from the chard greens, wash in cold water, and pat dry.
Step 2: Truffle and Marrow
Poach the marrow in salted water with a bit of vinegar for 5 minutes. Cool immediately. Split the bones in two lengthwise.
Cut the truffle in 1/20 inch (1 mm) thick slices, then use a 3/4 inch (2 cm) wide cutter to even out the sides. Allow 7 truffle slices per person.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse