Tete de veau gribiche

Name: Tete de veau gribiche
Total time: 240 min
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: 2 g bay leaf; 30 g capers; 200 g carrot; 100 g celery; 10 g chervil; 50 g cornichons; 30 g Dijon mustard; 15 g flat-leaf parsley; 120 g hard-boiled egg whites; 70 g hard-boiled egg yolk; 150 g leek; 150 g Olive Oil; 150 g onion; 1 g pepper; 5 g peppercorns; 20 g salt; 3 g salt; 30 g shallot; 10 g tarragon; 5 g thyme; 1500 g veal head; 40 g Wine vinegar

⏱️ 240 dk 🔥 749 kcal 🍽️ 6 porsiyon

Malzemeler

Malzemeler
2 g bay leaf
30 g capers
200 g carrot
100 g celery
10 g chervil
50 g cornichons
30 g Dijon mustard
15 g flat-leaf parsley
120 g hard-boiled egg whites
70 g hard-boiled egg yolk
150 g leek
150 g Olive Oil
150 g onion
1 g pepper
5 g peppercorns
20 g salt
3 g salt
30 g shallot
10 g tarragon
5 g thyme
1500 g veal head
40 g Wine vinegar

Hazırlanışı

Place the 1500g veal head in a large pot with 200g carrot, 100g celery, 150g leek, 150g onion, 20g salt, 5g peppercorns, 2g bay leaf, and 5g thyme.

Cover with water, bring to a simmer, and perform dépouillage by skimming impurities from the surface until the veal is tender.

Mash the 70g hard-boiled egg yolks in a bowl with 30g Dijon mustard, 40g wine vinegar, and 3g salt until smooth.

Tete de veau gribiche

Malzemeler

Hazırlanışı

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