Ox Cheeks, Dauphin Fries, Mushy Peas and Pear-ginger Chutney

Soak the ox cheeks in red wine and peppercorns 24 hours before preparation. Just cover the cheeks with red wine.

For the Dauphin fries, boil the potatoes as jacket potatoes, then remove the skin and put into a bowl using a potato press. Melt the butter in a saucepan, add the flour and stir quickly. Take the saucepan off the hob and stir in the three eggs one after the other until the mixture has completely absorbed the eggs, then season with nutmeg, salt and pepper and a little truffle butter, set the mixture aside.

Drain the ox cheeks and tie them into compact packages with kitchen twine, do not throw away the red wine. Roughly chop the carrots, leek, celery and onions and set aside. Now the ox cheeks can be seared in a roaster and in clarified butter and seasoned with salt and pepper. Then remove and fry the vegetables in clarified butter. Deglaze the vegetables again and again with red wine and soy sauce and let them reduce, please repeat this three times. Finally, place the cheeks on the vegetables and cover with the rest of the red wine and beef stock, finally add a bunch of thyme and parsley to the roaster and then put in the oven at 140 ° C for 5 hours.

Peel the pears and cut into cubes. Finely chop the red onion and ginger and mix. Then sweat the pears in a little oil until they have a pleasant, not too soft, consistency and add the onion-ginger mixture. Season with salt, sugar and a little chilli and deglaze with a little white wine.

After 3.5 hours, remove the ox cheeks from the roaster and set the oven to 80 ° C to keep them warm, the cheeks can then wait there to be used.

Strain the stock from the roaster through a hair sieve into a saucepan and let the sauce boil down for three quarters of an hour.

Steam the frozen peas with the diced onion in a little butter, add lemon zest, deglaze with white wine and pour over the vegetable stock. Let the peas simmer until the liquid has reduced to a quarter and then puree with the hand blender. If the puree is still too firm, add some cream and puree again. For a particularly fine consistency, spread the mixture through a sieve, season with salt and pepper and the pea puree is ready.

In a medium-sized saucepan, heat the vegetable oil for frying the Dauphin French fries and use two tablespoons dipped in oil to separate the dumplings from the potato mixture and add to the oil. If they are golden, remove the cams and place them on a paper towel to drain.

The sauce should now have a creamy consistency, if not, thicken with a little guacern flour.

Take the ox cheeks out of the oven, cut into slices and put a dollop of pea puree on the plate, then spread it with an angle plate. Place the chutney in the middle and two dauphin fries. Finally, put the delicious meat on the plate and pour a little sauce over it.