Oxtail stew, potato and foie grass mille-feuille
Allergens:
Ingredients for 5 portions
Calculate portions
Duck liver
0.3 kg
Onion
0.5 kg
Red pepper
0.2 kg
Red wine
0.1 l
Sugar snap peas
0.25 kg
Mini carrot
0.35 kg
Kataifi dough nest
0.2 g
Olive oil
0.1 l
Table salt
4.0 g
Ground white pepper
0.5 g
Elaboration
For the oxtail:
- Clean the meat and cut it up, seal and cook it in a pressure cooker with vegetables previously baked in the oven, red wine and brown stock.
- Make the sauce by blending the vegetables with the broth you. Add salt to taste.
- Break up the meat and bind it with some of the sauce.
For the oxtail mille-feuille:
- Let the baker’s potato glaze. Add salt and white pepper.
- Slice some duck liver and set aside.
- Place a potato on a silicon tray with individual moulds, with the meat and sauce on top, the duck liver, a little bit of oxtail and potato to finish off.
- Leave to compact in the fridge for a few hours.
For decoration:
- Clean and blanch the mini carrot.
- Sauté the sugar snap peas.
- Fry the Chinese noodles.
SET UP
- Heat up in a dry oven at 180°C for 10 minutes.
- Pour a little sauce onto the bottom of the plate, add the mille -feuille to the plate and pour some sauce over it.
- Place the sautéed peas on one side and rest the mini carrots on top.
- Decorate by adding the fried noodles.
Nutritional information (1 portion)
Energy
927.38
kcal
Carbohydrates
28.84
g
Proteins
49.51
g
Lipids
71.62
g
Fiber
7.23
g
Saturates
20.62
g
Monounsaturated fatty acids
35.91
g
Polyunsaturated fatty acids
5.01
g
Cholesterol
286.19
mg
Calcium
209.08
mg
Iron
10.26
mg
Zinc
8.95
mg
Vitamin A
5365.97
ug
Vitamin C
56.16
g
Folic acid
114.65
ug
Salt (Sodium)
537.38
mg
Sugars
11.68
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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