For 4 people
Udder 1 kg of veal udder (soaked overnight) 3 l of water for cooking 50 g of peeled onion chopped into pieces 50 g of pealed carrot chopped into pieces 50 g of celery chopped into pieces 20 ml of sunflower seed oil 1 g of fine salt
Fruit chutney 250 g of apples, washed, peeled and cut into small cubes 250 g of pears, washed, peeled and cut into small cubes grated zest and juice of 1 lemon grated zest and juice of 1 orange 180 g of raw cane sugar 0.5 g of cinnamon powder 0.5 g of nutmeg powder 12 g of fresh grated ginger 180 g of white wine vinegar 1 g of saffron pistils Beer froth 500 ml of lager reduced to 300 ml 10 g of sugar 4 g of gelatine sheets softened in cold water 1 g of agar
Udder Cook the udder with the water and vegetables for about 8 hours. Drain, clean and season with salt. Wrap it in Clingfilm, leave to rest for an hour, cut it into slices of the same size as foie gras and roast them in a hot pan with a little sunflower seed oil, browning on all sides.
Fruit chutney Place the vinegar, orange and lemon juice and sugar in a pan and leave to reduce to a syrup. Add the fruit and spices and cook for 20 minutes. Take off the heat and complete with the orange and lemon rind and the saffron pistils.
Beer froth Mix the sugar with the agar and add it to the beer, leave to boil for one minute, then take off the heat and add the gelatine. Chill and whisk.
Garnish Place the slice of roast udder in the middle of a plate, dress with a spoonful of fruit chutney and top with a little reduced veal juices. Lastly, pour the beer froth into a separate bowl.
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