It's a pure delight, and it does not make you fat. Top Chef Pierre Chomet reveals his highly stylish recipe based on veal in a vitello tonnato revisited in a Thai-style tataki garnished with lemongrass, coriander and edamame.
Ingredients to shop for four people
500g veal breast
Veal marinade
200 cl of soy sauce
150 cl oyster sauce
100 cl of ponzu sauce
1 lemon juice
5 cl of olive oil
1 lime zest
Salt pepper
Thai tonnato sauce
1 egg yolk
25g moutarde de dijon
25 cl of grapeseed oil
150 g of tuna belly
2 cloves of black garlic
½ bunch of basil
½ bunch coriander
30g ginger
2 lemongrass stalks
5 cl sherry vinegar
Trim
250 g snow peas
200g carrots
200 g de daikon
50 cl of white vinegar
100 cl of water
200g sugar
½ bunch of basil
½ bunch coriander
1 bunch of spring onions
200 g d’edamames
50 g of black and white sesame
50g coriander seeds
Fleur de sel, pepper, chilli powder
Marinade time: 1 night
Preparation
For the veal breast. Lightly trim the veal breast. Mix all the ingredients for the marinade, then completely cover the veal breast with it. Leave to marinate overnight in the refrigerator. The next day, take the breast out of the marinade then quickly fry it in olive oil on each side. Once seized with a nice color, add the sesame seeds and the previously roasted and crushed coriander seeds. Cut thin slices of veal then place them on the plate.
For the Thai tonnato sauce. In a blender, add the egg yolk, mustard, salt and pepper then drizzle in the grapeseed oil. Add the tuna belly, then the black garlic cloves. Finely chop the basil, coriander, peeled ginger and lemongrass, then add them to the preparation while continuing to mix (to avoid lumps). Adjust the seasoning if necessary then add the sherry vinegar.
For garnish. Make the pickles by mixing the water, vinegar and sugar. Bring everything to the boil then pour this mixture over the carrots and daikon, previously cut into fine julienne strips. Cut the gourmet peas into julienne strips, then sauté them very quickly in olive oil (they must remain crunchy). Boil the edamame, then put them to cool. Chop the green and the white of the spring onion, as well as the coriander and the basil.
Training. Arrange the carrots and daikons in a “ méli-mélo salad ” style. Add the gourmet peas, then place thin slices of veal tataki on top. As a salad, then come and dress with the coriander and basil leaves, spring onion stems, and edamame. Add the Thai tonnato sauce then dashes of marinade sauce. Season everything to your liking with fleur de sel, pepper and chilli powder.
© Laurent-Derossi and Thomas Dhellemmes
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