A tender veal fillet, carefully stuffed with salsify and cooked using the sous-vide method, forms the foundation of this refined dish. After the gentle cooking process, the fillet is seared in a pan to create a golden-brown crust that enhances its intense flavor. Accompanying this is a velvety salsify cream, perfectly balanced with its fine texture and subtle sweetness. Crispy salsify chips add an extra layer of texture, while the lightly flambéed chips introduce a deeper aromatic complexity. The dish is finished with a flavorful jus, rounding off the experience with rich, savory notes.
Ingrédients
500 g
10 g
Thomas Pedevilla publie sur Gronda, avec +1 500 autres chefs professionnels.
Thomas Pedevilla publie sur Gronda,