קנלוני סלרי במילוי חזה עגל וטלפי חזיר ברוטב סלרי וחזרת
קנלוני סלרי במילוי חזה עגל וטלפי חזיר ברוטב סלרי וחזרת
חומרים
For the veal:
- 1½ kg veal breast, on the bone.
- 100 ml olive oil.
- 1 celery stick, coarsely chopped.
- 1 carrot, coarsely chopped.
- 1` onion, coarsely chopped.
- 1 pig’s trotter, split in half.
- 100 ml red wine.
- 1 liter Brown Veal or Brown Beef Stock.
- 1 bay leaf.
- 1 A sprig of thyme.
For the celeriac and celeriac cream:
- 1 large celeriac.
- 2 medium celeriac, peeled and chopped.
- 200 ml milk.
- 200 ml double cream.
- 100 grams unsalted butter diced.
For the Cannelloni Filling:
- 12 young burdock leaves.
- 50 grams olive oil.
- 50 grams carrot, finely diced.
- 50 grams onion, finely diced.
- 25 grams celery, finely diced.
- 3 garlic cloves, finely diced.
- 100 grams Girolles mushrooms, finely diced.
- 100 ml double cream.
For the horseradish froth:
- 250 ml Brown Chicken Stock.
- 150 ml double cream.
- 15 grams fresh horseradish, grated.
- 200 ml milk.
- 30 grams horseradish relish.
- 1 tbsp white wine vinegar.
- 2 grams powdered lecithin.
To garnish:
- a little olive oil.
- 100 grams small chanterelle mushrooms.
- 20 grams oxalis (wood sorrel).
אופן ההכנה
Veal breast:
Peel the large celeriac and slice it on a mandolin to get 16 good thin slices. A. • Keep the trimmings. Blanch the celeriac slices in a large pan of boiling salted water for about 1 minute, until translucent. Drain and refresh in cold water, then drain again and place on a cloth to dry a little.
Put the celeriac trimmings, chopped celeriac, milk and cream in a saucepan and bring to the boil. Simmer until the celeriac is tender, then transfer the mixture to a blender and blend to a smooth purée. Mix in the butter bit by bit. Season with salt and pepper and keep warm.
Celeriac and celeriac cream:
Peel the large celeriac and slice it on a mandolin to get 16 good thin slices. A. • Keep the trimmings. Blanch the celeriac slices in a large pan of boiling salted water for about 1 minute, until translucent. Drain and refresh in cold water, then drain again and place on a cloth to dry a little.
Put the celeriac trimmings, chopped celeriac, milk and cream in a saucepan and bring to the boil. Simmer until the celeriac is tender, then transfer the mixture to a blender and blend to a smooth purée. Mix in the butter bit by bit. Season with salt and pepper and keep warm.
Cannelloni filling:
Blanch the burdock leaves in a large pan of boiling water for about 30 seconds, then drain, refresh in cold water and drain again. Mince or chop finely and set aside.
Heat the oil in a large sauté pan, add the vegetables and cook for 3-4 minutes. Add the garlic and mushrooms and cook n until dry. Add the reserved veal breast and trotter meat, then add just enough of the reduced veal cooking liquid to moisten. Stir in the double cream and burdock, bring to the boil and season to taste. : The mixture should be moist and sloppy, not dry. Remove from the heat and set aside.
Horseradish froth:
Put the stock, cream and grated fresh horseradish in a pan, bring to the boil and simmer until reduced by half. Add the milk and horseradish relish and bring back to •the boil. Season to taste and add the vinegar. Mix in the lecithin with a stick l. blender, push the mixture through a fine sieve and keep warm.
Garnish:
Heat a little olive oil in a frying pan and toss the mushrooms in it until limp. Season and drain. Keep warm.
Serving:
Lay the celeriac slices out on a work surface. Place a spoonful of veal mix in the center of each one and roll up to form 16 small cannelloni. Trim the ends and place on a buttered baking tray. Season, then place in an oven preheated to 180°C/Gas Mark 4 for 3-4 minutes to heat through. Warm the celeriac cream and place a few streaks across each serving plate. Arrange the cannelloni on top, scatter with the chanterelles and wood sorrel, then pour over a little of the reduced veal cooking juices.
Froth the horseradish sauce with a stick blender and spoon it over the cannelloni.