Veal cheek parmentier with coriander, chanterelles and parmesan cheese

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Veal cheek parmentier with coriander, chanterelles and parmesan cheese

Veal cheek parmentier with coriander, chanterelles and parmesan cheese




Ingredients Veal cheek parmentier with coriander, chanterelles and parmesan cheese
Number of persons
-
6
+
For the hash:

500 g of veal cheek (3 or 4 cheeks depending on the size)

1/2 bottle of dry white wine (Chardonnay)

4 medium shallots

1 stalk of celery

1 leek white

1 medium carrot

200 g of chanterelle mushrooms

2 teaspoons coriander powder

1 tablespoon flour

10 fresh coriander
For the mashed potatoes:

800 g of potatoes (Belle de Fontenay)

250 g soft butter, cut into small cubes, chilled

20 cl hot milk

Coarse salt

fine salt, pepper

Oil

60 g grated Parmesan cheese





Preparation Veal cheek parmentier with coriander, chanterelles and parmesan cheese
Total Time: 4 h 
Preparation: 1 h
Cooking time: 3 hours
Mince 2 shallots.
In a casserole, heat 2 tablespoons of oil and brown the veal cheeks. Set aside. Discard excess oil.
Put 2 more tablespoons of oil in the casserole and sweat the chopped shallots. Add carrot, celery and leek. Season lightly with pepper.
Moisten with white wine. Bring to a simmer.
Add coriander powder. Mix well.
Lower the heat to minimum.
Return the meat to the casserole. Cover tightly and forget about the reduction for 3 hours.
Meanwhile, prepare the mashed potatoes.
Cook the potatoes for 35 minutes in a large volume of boiling, fairly salted water. Once cooked, grind them in a vegetable mill or mash them with a fork or potato masher, depending on the desired consistency.
Stir in the butter in two or three times, but quickly enough.
Adjust the consistency with hot milk. Smooth well with a whisk.
After 3 hours, remove the meat from the pan and chop it not too finely. Set aside in a bowl covered with aluminum foil.
Strain the cooking juices. Keep 25 cl. If less is left, add it to the water.
Mince the two remaining shallots. Finely chop the fresh coriander.
Heat a knob of butter and 2 tablespoons of oil in a frying pan. Sweat the chopped shallots without browning them.
When they become translucent, ape them with a spoonful of flour. Leave to brown for 3 or 4 minutes over medium heat and then moisten with the cooking juices from the meat.
Reduce for about 15 minutes, stirring regularly, until a smooth consistency is obtained.
During this time. Cook the chanterelles for about 10 minutes over medium heat in a knob of butter. Chop them fairly coarsely.
Stir the shallot cream and chopped chanterelles into the meat. Mix well. Season with salt.
Arrange the preparation at the bottom of ramekins. Flatten well.
Sprinkle a layer of about 1 mm of grated Parmesan cheese. Cover with mashed potatoes just below the edge of the ramekins. Smooth well.
Bake in a hot oven (210°C - gas mark 7) in a high position. About 20 minutes for a freshly prepared ramekin, 30 minutes out of the refrigerator, 45 minutes in the frozen state.
Chanterelles are optional. Be careful not to overcook them before incorporating them into the meat. They will finish cooking in the oven.

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