Oxtail stew, potato and foie grass mille-feuille
Sal 4.0 g
Ground white pepper 0.5 g
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.
- Clean and blanch the mini carrot.
- Sauté the sugar snap peas.
- Fry the Chinese noodles.
- 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)
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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