A recipe from Roland DEBUYST - Bocuse d'Argent 1997
Catégorie : Meat
Niveau : Medium
Temps de préparation : minutes
For 4 people
Flatten out the veal escalopes.
Add to the minced poultry: the whole egg, tarragon, ground walnuts and nutmeg. Distribute the stuffing into the four escalopes. Form sinkholes with plastic wrap, and place in a water bath at 60°C. Cook to a core temperature of 58°C, remove and refresh immediately. Then finish cooking in the oven at 160°C.
Cook the cauliflower with a little water, cream and salt. Once the mousse is smooth, transfer to a sautéing pan, and add hazelnut oil, the ground pepper and a touch of nutmeg.
For the potato blinis, mix the duchess potatoes with the beaten egg whites, and cook the mixture in a non-stick frying pan using a cutter 8 cm in diameter.
Blanch the Swiss chards, drain, and finish by adding the slightly reduced cream and the roasted pine kernels.
Cut the blinis in two, and stuff with the Swiss chard.
For the blackcurrant sauce, make a caramel with the caster sugar and the blackcurrant vinegar. Add the beer, the blackcurrant cassis and the veal stock. When preparing the plates for presentation, add the blackcurrants.