Slow-Cooked Veal Shoulder with Lobster “Bisque” Foam and Curry Orange Tuile
4
servingsIngredients
4 lb. Veal, shoulder, fabricated into individual muscles
2 Tbsp. Salt
1 Tbsp. White Peppercorns
1 bunch Tarragon
1 Tbsp Olive Oil
4 Garlic Cloves, crushed
- Curry Orange Tuile
2 ea. Egg White
2 Tbsp. Vegetable Oil
1 Tsp. Butter, room temperature
2 oz. All-purpose flour
1/2 tsp. Salt, kosher
4 Tbsp. Granulated sugar
1/2 Tsp. Curry Powder
1 Tsp. Dried Orange Peel, ground
- Candied Lemon
1 Lemon
2 Tbsp. Granulated sugar
as needed Water
2 ea. 1 1/2 lbs. each. Lobster, cooked, chilled, deshelled
1 lb. Beans, white, soaked, cooked
1 cup Peas, cooked
1 tbsp. Olive oil
as needed Salt
1 Cauliflower head, trimmed into florets
1/4 Tsp. Ground cumin
1 Tbsp. Cilantro, minced
as needed Salt
1/4 cup Butter
1 Recipe Lobster ‘Bisque’ (Click here for sub-recipe)
Directions
- Heat a circulator water bath to 129 degrees F.
- Prepare the veal by trimming the fat and separating the muscles. Season with salt and place into vacuum seal bags with peppercorns, garlic glove, tarragon and olive oil. Vacuum seal at 99%
- Submerge the veal in the circulator bath for 4 hours. When done, remove and chill completely in the bags.
- Slice the lobster tail into 1/2-inch rounds and reserve the claw meat.
- Heat an oven to 350 degrees F.
- For the tuille, place the egg white, oil, butter, flour, salt and sugar in a bowl and blend until smooth.
- Spread the batter on a Silpat smoothly with a pallet knife. The shape does not matter as it will be broken apart later when cooked.
- Dust a thin layer of the orange peel and curry powder on top and bake for 8 minutes until light golden brown. Cool and break into pieces.
- For the candied lemon, peel the lemon and fine julienne. Juice the lemon.
- Pa-boil the julienned lemon in water 3 times, discarding the water each time to remove the bitterness.
- In a small saucepan, combine the lemon, sugar and the lemon juice. Heat to form a syrup to coat the lemon. Allow to sit for 30 minutes until the zest looks translucent.
- In a food processor, pulse the cauliflower into a couscous texture.
- Steam the cauliflower until cooked but not mushy, about 5 minutes.
- Mix the cauliflower with the beans and peas, toasted cumin, and minced cilantro. Season.
- Cut the veal into cubes and warm them in some melted butter without any color. Reheat the lobster in the same pan until just warmed through.
- Serve the veal on top of the vegetable mixture with medallions of lobster, and foamed lobster “bisque”
