Hot Smoked Veal Souffle with Merlot Wine Glaze, Italian Parsley Juice, Grilled Shiitake Mushrooms and Vegetable Slaw
Serves: 6
Ingredients
- 6 fennel sprigs, deep fried
Grilled Shiitake Mushrooms:
- 18 fresh medium shiitake mushrooms, stems removed
- 1 tablespoon minced shallots
- 4 fresh thyme sprigs
- 4 tablespoons extra-virgin olive oil
- sea salt and freshly ground white pepper
- 3 cups Merlot red wine
- 1 bay leaf
- 2 fresh thyme sprigs
- 1 clove garlic
- 6 tablespoons chicken glaze
- 2 cups Italian parsley leaves, no stems
- 1 tablespoon lemon juice
- 1 clove garlic confit
- 1/2 cup clean chicken broth
- 1/4 cup extra-virgin olive oil
- 6 veal loin tenderloins
- 1 egg
- 1 ounce crushed ice
- 3 tablespoons spinach puree
- 2 tablespoon canola oil
- 1 fresh truffle, cut into 18 thin slices
- 6 ounces caul fat
- 4 ounces Merlot vine trimmings or any wood chips of your choice
- sea salt and freshly ground white pepper
- 2 tablespoons finely julienned carrot
- 2 tablespoons finely julienned red bell pepper
- 2 tablespoons finely julienned yellow bell pepper
- 2 tablespoons finely julienned green bell pepper
- 2 tablespoons finely julienned nap cabbage
- 2 tablespoons finely julienned red cabbage
- 2 tablespoons finely julienned snow peas
- 2 tablespoons finely julienned leek
- 2 tablespoons finely julienned fennel
- 1 tablespoon chiffonade of basil
- 1 tablespoon bean sprouts, cleaned
- 1 tablespoon lemon juice
- 1/4 ounce walnuts, chopped
- 1/8 ounce white sesame seeds
- 1/8 ounce black sesame seeds
- 1 tablespoon balsamic vinegar
- 4 tablespoons walnut oil
- sea salt and freshly ground white pepper
Directions
Grilled Shiitake Mushrooms:
- In a bowl, combine shiitake mushrooms, shallots, thyme, olive oil and salt and pepper to taste.
- Let marinate for 5 minutes.
- Grill when ready to serve.
- In a heavy-bottomed pot, combine Merlot wine, bay leaf, thyme, and garlic.
- Reduce by 75% and then add chicken glaze.
- Strain and keep warm.
- Blanch Italian parsley.
- Combine with lemon juice, garlic, chicken broth and olive oil in an Oster® blender for 2 minutes.
- Remove from blender and reserve.
- On each hot dinner plate, arrange three veal souffles and drizzle with Merlot wine glaze and parsley juice.
- Place grilled shiitake mushrooms around.
- Center vegetable slaw.
- Garnish with a deep-fried fennel sprig. Serve at once.
- Trim veal tenderloins by removing all fat, sinew and side strap.
- Reserve trimmings.
- Cut each trimmed tenderloin into 3 1-inch nuggets.
- Clean reserved trimmings and free from any fat, sinew or gristle.
- Grind veal in an Oster® Food Processer.
- Add egg, ice, spinach puree and salt pepper to taste.
- Process to mousse consistency.
- Remove from bowl and refrigerate for 1 hour.
- In a heavy-bottomed skillet, sear veal nuggets on both sides in canola oil over a high flame.
- Remove nuggets from skillet.
- Using a pallet knife, spread veal-spinach mousse onto nuggets, top each with one slice of truffle, and wrap in caul fat.
- Place veal souffles in stovetop smoker that contains ignited vine trimmings or preferred wood chips.
- Cover and smoke for 20 minutes.
- In a bowl, combine all and adjust seasoning.
