Asparagus Röstisotto with veal cheeks cooked sous vide and asparagus crisps
Preparation
- Veal cheeks, cooked sous vide: Trim the veal cheeks. Rub with salt, pepper, smoked paprika powder and vegetable oil and fry briefly on all sides in a pan. Vacuum seal together with the veal jus and the sprigs of herbs and cook in a bain-marie or steamer at 65 °C for 12 hours.
- Asparagus Röstisotto: Peel the white asparagus and cut off approx. 1 cm from the bottom end. Peel a few more asparagus strips for the asparagus crisps and set aside. Cook the asparagus in salt water with sugar and the asparagus skin until al dente. Remove the asparagus from the water and quench in cold water. Cut approx. 1 - 2 cm off the bottom end of the green asparagus and also peel off a few asparagus strips for the asparagus chips and set aside. Cook the asparagus in the same asparagus stock until al dente and quench in cold water. Strain the asparagus stock and set aside for the Röstisotto. Cut off the green and white asparagus tips and sauté in a pan with a little butter, salt and pepper. Cut the remaining asparagus into slices and sauté with the onions, garlic and 11er Rösti Potatoes, quench with white wine and pour in the asparagus stock. Allow the mixture to simmer briefly. Add the cream and Parmesan, toss and season to taste with salt and pepper.
- Asparagus crisps: Boil the asparagus strips in salted and sweetened water, strain and leave to dry. Dust with starch or flour and deep-fry in hot fat.
- SERVING SUGGESTION Remove the veal cheeks from the vacuum bag and heat in a pan. Remove the veal cheeks from the sauce and cut into slices. Cook the sauce until creamy and thicken if necessary. Arrange the finished Röstisotto on a plate and serve with the veal cheeks, sauce and sautéed asparagus tips. Garnish with asparagus crisps and Parmesan shavings.
Ingredients
-
Veal cheeks cooked sous vide:
4 veal cheeks, trimmed
1 tbs vegetable oil
Paprika powder, smoked
Salt, pepper
330 ml veal jus
1 sprig each of thyme and rosemary -
Asparagus Röstisotto:
500 g 11er Rösti Potatoes, grated potato
12 asparagus spears, white
12 asparagus spears, green
1 tsp sugar
1 tbs butter
20 g onions, finely chopped
1 clove of garlic, finely chopped
60 ml white wine
200 ml asparagus stock or vegetable soup
50 ml cream
100 g Parmesan, grated
Salt, pepper -
Asparagus crisps:
1 tbs cornflour or flour
Fat or oil for deep-frying -
As garnishing:
Parmesan shavings