The IconsCookbook CalendarIconic ChefsFashion Recipes Wine

Autumn, Recipes

Glazed Veal Sweetbread, Langoustine XO – Eric Räty

GLAZED VEAL SWEET BREAD, LANGOUSTINE “XO”

CRISPED CHICKEN SKIN, LEMON THYME

 

VEAL SWEET BREAD

250       G          VEAL SWEET BREAD

->RINSE UNDER RUNNING COLD WATER 2H

 

50       G          SHALLOTS, SLICED

30       G          GARLIC, SLICED

100       G          BUTTER

5      G          TARRAGON

5      G          LEMON THYME

2      G          ROSEMARY

1      G          WHITE PEPPER CORNS

1          PC           BAY LEAF

100       G          WHITE WINE

500       G          CHICKEN STOCK

 

TO TASTE          SALT

 

LANGOUSTINE

4      PC        NORWEGIAN LANGOUSTINE, ALIVE

CLARIFIED BUTTER

BUTTER

GARLIC

LEMON THYME

TO TASTE          SALT

 

“XO” EMULSION XO

LANGOUSTINE SHELLS AND HEADS

200       G          SHRIMPS WITH SHELL

10       G          GRAPESEED OIL

10       G          XO SAUCE XO

50       G          CELERY, SLICED

50       G          SHALLOTS, SLICED

50       G          TOMATOES, ROUGHLY CHOPPED

20       G          GARLIC, SLICED

5      G          TOMATO PASTE

10       G          GREEN CHILIES, SEED REMOVED

2      G          LEMON GRASS, CRUSHED

 

50       G          COGNAC XO XO

100       G          WHITE WINE

200       G          CHICKEN STOCK

 

2      G          LEMON PEEL

5      G          TARRAGON

5      G          CHERVIL

 

FINAL TOUCH:

30       G          BUTTER

10       G          MASCARPONE

5      G          XO COGNAC XO

TO TASTE          PIMENT D ÉSPELETTE

TO TASTE          CAYENNE

TO TASTE          SALT

TO TASTE          PEPPER

 

CRISPED CHICKEN SKIN

100       G          CHICKEN SKIN, ROASTED

300       G          CHICKEN STOCK

TO TASTE          SALT

TO TASTE          PEPPER

38       G          RICE FLOUR

38       G          TAPIOCA FLOUR

 

TO FINISH

G          CHICKEN STOCK, REDUCED

G          AMALFI LEMON COULIS

G          LEMON THYME LEAFS

G          LEMON THYME OIL

G          AMALFI LEMON ZEST, GRATED

G          AMALFI LEMON SEGMENTS, FROZEN

 

METHOD:

 

Rinse veal sweet bread under cold running water for 30 minutes.

Sweat shallots and garlic with melted butter, add herbs and spices, white wine and chicken stock. Simmer for 20 minutes. Season with salt, set aside and let cool.

 

Put the liquid and rinsed veal sweet bread in a vacuum bag, seal and sous vide for 40-45 minutes under 62C. Cool down immediately afterwards in an ice water bath.

Remove veal sweet bread from vacuum bag, trim the excess fat and cut into portion size.

Blanch the langoustines for 30 seconds, cool down immediately afterwards in an ice water bath before removing their heads and shells. Keep the heads and shells for the “XO” emulsion.

Roast the langoustine heads and shells in an oven lightly.

Heat up a large sauté pan with grapeseed oil, sweat the XO sauce in high heat. Add roasted langoustine shells, tomato paste and vegetables. Continue to sauté until slightly caramelized. Add XO Cognac and flambé. Add white wine, reduce to ½ of its original volume. Add chicken stock, simmer for 30 minutes.

Remove the pan from heat, add herbs and lemon peel. Cover and let infuse for 30 minutes.

 

Strain and season with butter, mascarpone, XO Cognac, piment d’espelette, cayenne, salt and pepper.

Place the chicken skin on a metal rack with GN tray underneath, roast in the oven until caramelized and crispy.

Put the chicken skin, chicken stock in Thermomix, blend in 80C until smooth. Add rice flour and tapioca flour, keep the setting at 80C and blend further until the starch are fully cooked and appeared like a dough. Set aside to cool down.

Roll and spread the dough between 2 silicone mat, bake slowly in the oven under 130C or until crispy.

 

To finalize the dish, sear the veal sweet bread and langoustine tails with butter, lemon thyme, rosemary and garlic. Meanwhile, heat up the reduced chicken stock, season with Sherry vinegar, salt and pepper. Glaze the veal sweet bread by adding butter into the reduced and seasoned chicken stock.

 

Heat up the XO emulsion and slightly blend until foamy.

 

Place the glazed veal sweet bread and seared langoustines on a warm plate, decorate with lemon coulis, lemon thyme leaves, lemon thyme oil, lemon zests and lemon segments.

 

The perfect wine:

Louis Jadot’s Chambolle-Musigny 1er Cru “Les Fuées” Pinot Noir pairs beautifully with Chef Eric Räty’s glazed veal sweetbreads with langoustine XO. The wine has a deep colour and develops fruity, spicy aromas with very fine tannins. If not drunk immediately, it has great potential to age.

 

Recommended