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Veal cheeks with Le fin Renard potato purée, oyster mushrooms and marinated fennel

Veal cheeks with Le fin Renard potato purée, oyster mushrooms and marinated fennel


4 portions

Ingredients

Marinade

  • 1 L (4 cups) water
  • 500 ml (2 cups) white wine vinegar
  • 350 g (12½ oz) castor sugar (extra-fine sugar)
  • 35 g (1¼ oz) salt
  • 15 ml (1 tbsp.) fennel seeds
  • 15 ml (1 tbsp.) mustard seeds
  • 15 ml (1 tbsp.) coriander seeds
  • 30 ml (2 tbsp.) black peppercorns
  • 1 bay leaf
  • 1 star anise
  • 2 branches of fresh thyme

Ingredients

  • ½ fennel bulb
  • 250 ml (1 cup) marinade
  • 1½ garlic cloves
  • Salt and pepper
  • 4 small trimmed veal cheeks (approx. 400 g or 14 oz)
  • Grape seed oil for cooking
  • ¼ Spanish onion, peeled
  • ¼ carrot, peeled
  • 1 branch of fresh thyme
  • ½ bay leaf
  • 150 ml (2/3 cup) red wine
  • 500 ml (2 cups) veal base
  • 10 oyster mushrooms, washed
  • 200 g (7 oz) Le fin Renard cheese, rind removed
  • 200 g (7 oz) cooked La Ratte potatoes (peeled after cooking)
  • 50 to 100 ml (¼ to 1/3 cup) milk
  • 15 ml (1 tbsp.) tarragon leaves, finely chopped
  • Lemon juice
  • 20 curly endive leaves

Preparation

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Marinade

  • Pour water and vinegar into a large saucepan. Add all the dry ingredients and bring to a boil. Remove from heat and allow to infuse for 15-20 minutes. Filter with a China cap strainer. Set aside in the refrigerator.

Preparation

  • The day before, use a mandoline to cut 20 thin slices of fennel bulb (do not use the heart).
  • Bring the marinade to a boil and pour it over the fennel. Set aside in the refrigerator. Save the rest of the fennel.
  • Preheat oven to 325 °F (160 °C). Wrap a clove of garlic in foil and bake it for 1 hour, then set it aside to cool.
  • Lightly salt the veal cheeks and then sear them in a saucepan with a small amount of oil.
  • Coarsely chop the onion, carrot and the rest of the fennel. Lightly degrease the pan and add the carrot, onion, fennel, thyme, bay leaf and half a clove of garlic (peeled and degermed).
  • Deglaze with red wine and reduce until almost completely dry. Add the veal base and bring to a boil.
  • Cover and bake for 1.5 to 2 hours, or until the cheeks are soft. When the cheeks are cooked, remove them from their juices.
  • Pass the juices through a China cap strainer and reduce until it is thick enough to coat the back of a spoon.
  • For the purée, grate 125 g (4 oz) of Le fin Renard cheese.
  • Mash the hot potatoes (peeled) with half of the garlic confit.
  • Transfer the mashed potatoes to a pot. Dry the mixture over heat, stirring lightly. Add 50 ml (3 tbsp.) of milk and stir.
  • Add the grated cheese, stirring lightly to make sure it is completely melted. Season and add the chopped tarragon.
  • If the purée is too thick, thin it out with milk. Set aside and keep warm.
  • Tear the oyster mushrooms into small strips by hand.
  • When you’re ready to serve, shave the remaining cheese. Heat the cheeks with the reduced juices. Adjust seasoning and acidity with lemon juice.
  • In a skillet, heat a small amount of grape seed oil. When the oil starts smoking, fry the oyster mushrooms. Season.
  • Drain the marinated fennel. In a round-bottomed mixing bowl, mix the fennel with curly endive leaves and olive oil. Season.
  • Place the hot purée on a plate and garnish with the juices. Place the veal cheek on top. Cover with salad and shavings of Le fin Renard. Serve.

You can use this cheese for this recipe

Accompaniments

Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

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