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Bocuse d'or 30 years
30 YEARS OF BOCUSE D'OR 
| Posted March 17, 2017
RECIPE - MARGARIDOU BROCHETTE
30 years of Bocuse d'or

SERVES 4

INGREDIENTS :

Veal sweetbreads
14 oz. (400g) plump veal
Sweetbreads
8 medium-sized morel mushrooms

Roux:

4 tbsp. (50g) butter
1/3 cup (50g) flour
¾ (15cl) light cream
1 tbsp. powdered mushrooms

Brochettes:

2 slices of cured ham
4tbsp. (50g) butter
6 egg whites
1 cup (150g) white bread crumbs
1 medium shallot, finely sliced
½ cup (12cl) port
1 cup (25cl) veat jus
1 tbsp. Butter
1 tbsp. Chopped truffle
Peanut oil
Salt, pepper and nutmeg
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One day in advance, wash the sweetbreads in cold water.
Remove the nerves and as much of the skin as possible. Cut strips of sweetbreads about 1 in (3 cm) wide. Arrange the strips on a sheet of plastic wrap, about 5 in (12 cm) long. Enclose the sweetbreads by rolling them in the wrap several times, tie both ends to form “sausages”. Plunge in boiling water, reduce heat and gently poach for about 15 minutes. Remove the sweetbreads to cold water. Drain and refrigerate.

The morel mushrooms
Sort and carefully clean the mushrooms, washing thoroughly to remove any sand. Dry on a clean cloth or paper towels.

The brochettes
Removes the sweetbreads from the plastic wrap and cut into 1 in. (2cm) long pieces. Slice the ham into squares of about the same size. Thread the sweetbreads, ham, and mushrooms onto wooden skewers.
Heat the butter in a pan and brown each brochette. Season with salt and pepper. Refrigerate.
To make the roux, melt the butter in a small pot, whisk in the flour and cook over medium heat stirring constantly about 3 to 4 minutes. Add the cream, milk, and powdered mushrooms. Cook another 4 to 5 minutes stirring to make a béchamel sauce. The sauce should be fairly thick. Season with salt, pepper and nutmeg.
Holding the skewers, dip each brochette into the hot sauce. Place two rulers across a platter and lay the brochettes between them so that the sauce does not come into contact with the dish.
Freeze the brochettes about 1 hour.
Gently beat the egg whites. Dip each frozen brochette into the egg whites and then into the bread crumbs to coat well. Dip into the bread crumbs a second time if necessary. Roll each brochette in plastic wrap to hold their shape. Refrigerate.

The sauce
Boil the port and shallot to reduce the liquid by half. Add the veal jus. At the last moment, add the butter and truffle. 

Cooking
Heat the oil to 325°F (160°C) and deep-fry the brochettes until crisp and golden. After frying finish cooking in a 350°F (175°C) oven for 5 or 6 minutes, depending on the size of the brochettes.

Presentation
Serve the brochettes with the truffle sauce. Accompany with a small mache lettuce salad or a ragout of asparagus tips and black morel mushrooms.

30 years of Bocuse d'Or

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