....with veal liver, Bulgur, red lintels, and pan-fried fennel.
Red lintels soaked in 85% water/15% sherry vinegar finalized in vegetable broth. Unfortunately, the lintels lost the red in the last step of the process.
Bulgur pan-fried with chestnut. Chestnut precooked in water/ salt and peeled. The brown skin can appear to be bitter if not removed, what always proves to be is a rather tedious, petty process but the result justifies the effort.
Fennel, just slowly cooked in vegetable broth and pan- fried S/P.
Tzatziki and a pesto originally from the classic ossobuco recipe (fresh parsley, Sea salt, lemon zest, garlic and a few drops of olive oil). The pesto was really a culinary extra, as the tzatziki proved to be joining perfect with all components of the dish.
Plating came a bit short, but as ever when working on a new receipt/ dish taste and its combination rules ahead of optics. Tweaking it a bit here and there, I could imagine it as a intermediate course between starter and a fish dish.
Veal Marrow breaded/ battered.
Challenge was more procedure related; how to fry a product with a rather soft consistence (after pouching) what holds basically the same attributes as the liquid you fry it in. Bone marrows consist to 85% of fat/tallow and 15% solids (micro vessels, nerve strings). The goal was to archive a final product with still contain volume, a slight pink but preventing a gelee consistency.
In this case opted to skip the step of poaching after the marrow cured for 12hr in a salt solution. Poaching would have required additional steps like short time freezing before frying. Placed in a bowl and covered carefully with spiced S/P egg yolk. Lifted out by fork and placed into and covered with fine breadcrumbs.
After applying the breading pan-fired in clarified butter until all sides show a nice deep brown color. High temperature was requested to shorten the frying time to a minimum, clarified butter, with a possible 220° C max temperature proved to be best choice for the task. Aprox. 1 min. Still, I considered it as a bit of a gamble but worries of possible lack of doness of the marrow core appeared to be unnecessarily.
Not sure if anyone ever had tried to breaded bone marrow before, the result was a crunching yet “mouth voluminous” experience. The tzatziki as the pesto went along just perfect and the marrow tasted anything but dull or “fatty”.
