John Myers
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Raw from Veal, Cooked
The perfect raw from veal, cooked recipe with a picture and simple step-by-step instructions.
Ratatouille salad
- 1 Pc. Zucchini
- 1 Pc. Peppers yellow
- 5 Pc. Olive black fresh
- 5 tbsp Olive oil
- 1 shot Honey
- 1 shot Freshly squeezed orange juice
- Salt and pepper
- 1 Handful Rocket leaves
Lime crème fraîche
- 1 cups Creme fraiche Cheese
- 1 tbsp Yogurt
- Lime zest
- Lime untreated
Herbal Espuma
- 30 g Frankfurt Green Sauce Herbs
- 100 ml Vegetable stock
- 250 g Potato
- 150 ml Cream
- 40 g Butter
Tartare
- 1 shot Olive oil
- 3 tsp Dijon mustard
- 3 tsp Lime juice
- Lime zest
- 1 Pc. Egg yolk
- 5 Handful Wild herbs Salad
Purple potatoes
- 3 Pc. Potatoes purple
- 2 l Vegetable oil
- Salt
Tartare and fillet
- Divide the veal fillet. For the tartare, parry 750 g (fillet tips) and cut into very fine cubes. Season to taste with olive oil, salt, pepper, mustard, lime juice and zest. Chill and let it flow through. Parry the other 750 g and fry on all sides in clarified butter in a pan. Season with salt and pepper. Then cook medium for about 1 hour at 100 degrees circulating air. With a meat thermometer it’s easier to reach a core temperature of 56-60 degrees. Then take it out and let it cool down (served cold).
Ratatouille salad
- Cut the paprika, zucchino (only the green outer wall) and olives into small cubes. Make the dressing from olive oil, white balsamic vinegar, orange juice (half an orange), zest, honey, salt and pepper. Mix with the diced vegetables and leave to marinate in the refrigerator. Before serving, add the rocket lettuce, which has been pulled into small pieces. Season the creme fraîche with yoghurt, mustard, salt, pepper, lime juice and zest.
Espuma
- For the espuma, first cook the potatoes. Then peel and pound. Carefully heat the cream and mix with the mashed potatoes and butter. Puree the herbs with vegetable stock in a blender and add to the mashed potatoes. Strain everything through a sieve and fill into a 0.5 spray siphon (if available with isis-Whip). Screw on the cream charger and shake vigorously. Keep warm at 65 degrees.
- Slice the purple potatoes thinly and fry them. Salt.
Serving
- To serve, prepare the wild herb salad with a vinaigrette (marinade of the ratatouille salad) and set in the middle. Place the cold veal fillet in 2-3 thin slices in the fan, spray the espuma. Layer the tartare in the serving ring, middle layer of ratatouille salad (pour in a little marinade), then again tartar. Put on blue potato chips. Paint the crème fraîche in strips on the plate. Fresh lime zest on top, garnish with cress or beetroot threads (pink).
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