2023-05-22 15:00:00
The vol-au-vent, everyone loves it. This very gourmet comforting dish has the art of bringing everyone together around the table for a moment of pure conviviality.
But who said that culinary classics might not be revisited and brought up to date? This is the challenge set by Antoine Mariscal, the chef of the emblematic Taverne du Passage located in the Queen’s gallery in Brussels. A very gourmet address that we were telling you regarding here.
Today, the chef is sharing the recipe for his vol-au-vent with us, and the least we can say is that your taste buds will be delighted. Follow the leader !
Ingredients for four people:
- 6 cuckoo legs
- 2 onions
- 1 carrot
- 1 bunch parsley
- 1 garlic clove
- 1 ginger pod
- 2 peppers* thyme/bay leaf
- 5g coriander seeds 5g
- 2g of cloves
- 5g juniper berry
- 15g patrelle flavoring (OXO)
- 6l of water
- 1L of 40% cream
- 50g butter
- 100g flour
- 500g button mushrooms
- 1 eringi (Asian mushrooms)
- Puff pastry
- 2 egg yolks
- 350g raw veal sweetbreads
Recipe :
Put the carrot, onions, garlic, ginger, spices, 6 thighs and 4 liters of water in a pot. Heat, once the water comes to a simmer, count 20 min of cooking time for the thighs. After 20 min, remove the thighs, but let the broth come to a simmer. Separate the meat from the bones and keep it cool. The chicken is now ready.
Collect all the chicken scraps (bones, skin, etc.) and brown them in a baking sheet at 200 degrees for regarding 20 mins. deglaze the cooking juices present in the plate and also put everything in the broth. Leave to draw for 1h30 on low heat. Strain the broth through a fine strainer.
Throw a roux with the butter and the flour in a saucepan: cook the butter and the flour for approximately 10 minutes over low heat, then add the homemade broth and chicken and the cream. Cook over low heat for 20 minutes, adjust the seasoning. The sauce is finished.
For sweetbreads, they should ideally be soaked overnight in the fridge in water. Then cook them in boiling salted water. After 20min remove the sweetbreads and put them in ice water (this will stop the cooking and will make cleaning easier). Clean them: remove the thin skin that surrounds them and the white spots of fat. Once cleaned, dry the sweetbread well and the cubed portion of regarding 2cm. Then, flour and color them in a pan in a foamy butter, do not forget the fleur de sel at the end.
For the mushrooms, simply cut them into 0.5cm thick strips and brown them in a little butter in a pan with salt and pepper.
To finish, make strips of puff pastry 10cm long and 1.5cm wide, pass an egg yolk using a brush on a sheet to be able to stick a second strip on top. Then put egg yolk on the second strip. You can put the matches in the oven for 20 min at 205 degrees (don’t forget to put a baking paper so that it doesn’t stick to your plate)
All elements are ready, all you have to do is prepare your plate! To do this: take a deep plate, arrange the meat and the sauce in the bottom of the plate, the pan-fried mushrooms in the middle of the plate, 3 pieces of sweetbreads around the edges, the match placed in volume by above and a beautiful bunch of parsley to garnish. The best is of course to accompany your dish with succulent homemade fries.
Enjoy your food !
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