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Sous-vide prepared veal cheek with sautéed langoustine

Sous-vide prepared veal cheek with fried langoustine with red beet, Jerusalem artichoke cream, a roll of sweet and sour carrot with enoki and chives, and a vinaigrette with curry and raisins.

Ingredients

4veal cheeks
50gSalt
1lWater
2Shallots
2Garlic clove
1lRed wine
1ldemi-glace
3thyme sprigs
3Bay leaves
3Rosemary sprigs

Red beets
Bay leaf

Sushi vinegar
Enoki
Chives
Carrot

2Lime juice
Salt
1Curry
44gRaisins
60mlvirgin olive oil

langoustine
sous-vide prepared and pulled veal cheek
sous-vide prepared red beet
Jerusalem artichoke cream
vinaigrette
roll of sweet and sour carrot

Preparation

  1. Mix the salt with the water and brine the cheeks in this for 24 hours.
  2. After 24 hours, pat them dry and sear them well on all sides in the pan, then remove them. 

  1. Peel the red beets and cut into pieces.
  2. Place with a bay leaf in a vacuum bag and seal tightly.
  3. Put the bag in the water bath with the Roner Clip and cook for about 35 minutes at 85ÀöC.

  1. Cut the carrot into long thin slices.
  2. Place these in the warm liquid of the sushi vinegar.
  3. Roll the enoki and chives in a carrot ribbon. 

  1. Mix lime juice and honey together.
  2. Add the raisins and let them soak for 15 minutes.
  3. Strain out the raisins and set aside (for later use).
  4. Add the curry powder and salt and gently stir in the olive oil.

  1. Warm the Jerusalem artichoke cream.
  2. Clean the langoustine and sear with a blowtorch.
  3. Briefly heat the pulled veal cheek in an oven at 90ÀöC.