Calf iron with smoked apples
3 servings
120 minutes
Veal gland with smoked apples is an exquisite dish of Russian cuisine that combines tenderness and rich flavors. Historically, the throat gland is considered a delicacy known for its velvety texture and refined taste. In this recipe, it is blanched in milk for softness and then fried to create a golden crust. Smoked apples add a complex aroma with a hint of sweetness, harmonizing with the espuma of white onion and cream. The composition is complemented by crispy chicken skin and powdered white mushrooms for textural play. Morels, with their deep forest aroma, complete the flavor palette, making the dish a true gastronomic delight. Perfect for special occasions, this dish reveals Russian culinary traditions in a modern interpretation.
1
Clean the metal from films and blanch it in milk, then clean it more thoroughly from small films.
- Thymus gland: 80 g
- Milk: 60 ml
2
Peel the apples from the skin and seeds, cut them into large pieces, and smoke them on wood chips in a perforated tray for 10 minutes. Just not too actively, or they will taste bitter. Then place them in a plastic container, add 10 grams of butter, and cook in the microwave for 4 minutes. Remove and strain through a sieve to let the moisture drain, then blend and pass through a sieve.
- Apple: 100 g
- Butter: 20 g
3
Slice the white onion into strips and fry in butter for 40 minutes, then add broth and simmer for another 30 minutes. Finally, add cream and blend. Season with salt and place in a siphon with 2 cartridges for whipping cream.
- White onion: 70 g
- Vegetable broth: 80 ml
- Cream: 30 ml
- Salt: 2 g
4
Soak the chicken three times in boiling water-ice-boiling water, then hang it in a cold oven, set to 250 degrees, and leave it there for 15 minutes. Remove and, while hot, take off the crispy skin and slightly dry it.
- Chick: 1 piece
5
Grind dry white mushrooms in a blender or coffee grinder to a powdered sugar consistency.
- White mushrooms: 3 pieces
6
Coat the iron in flour and fry in olive oil for 4 minutes.
- Wheat flour: 10 g
- Olive oil: 20 ml
7
Place smoked apple puree on the plate, add onion espuma on top, then lay the cooked iron, add skin, white mushroom powder, and fresh apple cut into strips.
- Apple: 100 g
- White onion: 70 g
- White mushrooms: 3 pieces
8
Soak 6 dried morels in cold water for 3 hours, then sauté in butter with chopped shallots before serving.
- Dried Morels: 6 pieces
- Shallots: to taste
- Butter: 20 g