Veal Blanquette with Spring Vegetables in a Truffle Coulis
- 3 pounds veal flank (1.5 kg)
- 1 veal oxtail
- 2 carrots
- 2 white onions
- 1 leek
- 1 rib celery
- 1 bouquet garni (parsley stems and 1 small sprig thyme)
- 1/2 quart whipping cream (1.5 l)
- 1 egg yolk
- 1 lemon
- 2 peeled lemon slices
- 1/2 teaspoon white peppercorns (2 g)
- 1 strip Espelette pepper
- cooking olive oil
- fleur de sel
Step 1: Veal
Trim the fat and nerves from the veal pieces. Cut each piece into 4, and place the pieces in sous-vide bags, being careful not to mix them.
Fill the bags with the reserved blanquette stock, prepared below, and a pinch of salt. Seal (pressure 2.8, seal 8). Cook the knuckle and shoulder steak at 133°F (56°C) for 72 hours, the flank at 133°F (56°C) for 48 hours, and the chicken steak at 138°F (59°C) for 36 hours.
Step 2: Vegetables
Trim the carrots and the turnips to 2 inches (5 cm) long, peeling evenly to keep their initial shape. Wash in a basin of cold water.
Remove the leaflets from the asparagus, and bias-cut the tips 1 1/2 inches (4 cm) long. Wash in a basin of cold water.
Remove the outer skin from the scallions and green onions, just keeping the soft part, and wash in a basin of cold water.
Shell the baby broad beans, removing the outer skin and sprout. Set aside, raw.
Cook and strain all of the vegetables separately, except for the broad beans, and season with salt.
Sweat the vegetables without browning in some olive oil in different sauté pans. Cover with light chicken stock, then cover the pans and cook, glazing when cooked.
Combine all of the vegetables, and add the raw baby broad beans at the last minute.
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