Preparation
Step 1: Preparing the ingredients
Preparation of truffled veal blanquette:
- Prepare the cooked carrot tops cut into small pieces by reheating them in a little white stock and butter.
- Put the meat, sauce and mushrooms together and heat (vacuum packaging is possible beforehand),
Preparation of marinated mushrooms :
- Boil water, lemon juice and salt
- Poach the mushrooms, previously cut into quarters, for around 5 minutes.
- Let them cool, season with herbes de Provence and oil, lemon zest.
- Reserve and keep cool.
Step 2: Preparing the pilaf rice
- Chop the sweet onions and sweat them in butter in a Russian saucepan over low heat.
- Add the unwashed rice and stir to coat.
- Moisten with boiling chicken stock.
- Season and add the bouquet garni.
- Bring to a boil and cover tightly with a lid and baking paper.
- Bake at 200°C for about 15 to 20 minutes.
- Let stand for 15 minutes before uncovering.
- Reserve and finish with butter when sending.
Step 3: Preparation of the veal velouté
- Reduce the cooking broth with the aromatic garnish to 1 liter.
- Moisten with 500 g of liquid cream and the raw rice (3% binding element).
- Cook again for 30 minutes with the rice.
- Blend while adding the butter to obtain a smooth and homogeneous sauce.
Step 4: Assembly and finishing
- Arrange the bizots and the slices of black Melanosporum truffle on a deep plate , finishing with the herbs.
- Pepper from the mill when sending and serving the rice separately with the roasted flaked almonds as a topping .
