Braised veal cheek with zucchini flower

Name: Braised veal cheek with zucchini flower
Ingredients: Veal jus; 2 units.items shallots, sliced; 4 units.items bay leaf; 4 units.items veal cheeks; 1 units.items clove of garlic (sliced); 2 units.items thyme sprig; Red wine; 1 l Veal jus; can of cèpes jus; 250 g Fregula; cedar wood; 2 Mascarpone; 1 units.items garlic clove; poultry stock; 1 units.items shallot (finely chopped); Milk; Clarified butter; 500 g Potatoes; 1 units.items zucchini flower; 0.5 units.items epoisses; Olive oil; Stock; Truffle tapenade

This dish consists of the following components: veal cheeks, jus with cedarwood, zucchini flower filled with creamy fregula, and mashed potatoes with Epoisses and truffle tapenade.

Ingredients

Veal jus

2units.itemsshallots, sliced

4units.itemsbay leaf

4units.itemsveal cheeks

1units.itemsclove of garlic (sliced)

2units.itemsthyme sprig

Red wine

1lVeal jus

can of cèpes jus

cedar wood

250gFregula

2Mascarpone

1units.itemsgarlic clove

poultry stock

1units.itemsshallot (finely chopped)

Clarified butter

1units.itemszucchini flower

Milk

500gPotatoes

0.5units.itemsepoisses

Olive oil

Stock

Truffle tapenade

Preparation

Sear the veal cheeks in oil.
Then remove them from the pan and briefly sauté the shallots, garlic, thyme, and bay leaf in the same fat.
Deglaze with a splash of red wine, place the veal cheeks back in, and add veal jus until the cheeks are covered.
Let simmer on low heat until tender.

Pour the cooking liquid from the veal cheeks into a clean pan.
Add 1 liter of veal jus and a can of cèpes jus.
Add a piece of cedar wood to taste. Let it reduce gently.
Strain and pass the sauce, finish for serving with a few cubes of cold butter.

Sauté the garlic and shallot in clarified butter.
Add the fregula and briefly fry. Now add just enough broth to completely cover the fregula.
Let it cook gently for about 10 to 12 minutes.
Add some extra broth if the fregula has absorbed all the liquid.
When the fregula is cooked, mix in the mascarpone and season with salt and pepper.
Cut the zucchini from the flower.
Fill the flower with the cooked fregula (using a piping bag).
Close the flower and steam it together with the zucchini until done (using a steaming basket over boiling water).

Melt ¬Ω Epoisses in milk.
Cook 500 grams of potatoes until done in broth.
Add the warm Epoisses-milk and make a smooth puree.
Add a little olive oil to the puree for extra creaminess and season with a tablespoon of truffle tapenade.