10. 8. 2020 Veal loin Sous Vide with thyme
Cooking with
Ján Dudáš
Restaurant: GRANDHOTEL PRAGUE
WWW: www.tmrhotels.com/grandhotel-praha/sk/
Address:
Raw materials
- 1500 g veal curry
- 250 g white asparagus
- 500 g green asparagus
- 250 g baby carrots
- 200 g butter
- 800 g potatoes
- 500 g unsmoked sausage
- 200 g plain flour
- 2 eggs
- 0,5 dl veal demi glace
- 5 g thyme
- salt
How to do it
1
Wrap the cleaned and washed veal loin with the thyme in food foil and wrap. Place in a Sous Vide machine at 65°C for approx. 2,5 hours. Sear and season with salt and pepper before serving. Prepare the potato-potato croquettes using the evaporated dough. Melt the water with the butter and salt. Add the plain flour to the mixture, stirring constantly until the dough begins to peel away from the edges of the pot. At this point, add the eggs one at a time so that the mixture does not curdle and reaches a soft - lump-free consistency. To the prepared evaporated batter, add the grated sausage and the cooked mashed potatoes. Shape the cooled dough into balls, roll in breadcrumbs and fry. Blanch the cleaned and washed green asparagus with lemon, salt and sugar-flavoured water for about 1 minute. Place in a bowl of ice water and puree with the butter and salt.
Use the remaining green asparagus, white asparagus and baby carrots as garnish, blanch and glaze with butter. Gently glaze the veal loin with demi glace. Serve as you like.
Products used
9. 3. 2020 Venison loin with sweet potato puree
Hotel Termál builds on the rich spa history of the village Vyhne and thermal water with healing effects. The hotel boasts a wellness area with untreated water from its own thermal spring, which changes daily in the pools. The kitchen is run by chef Ján Kotora, who, judging by guest feedback, maintains a high standard of taste and styling of the dishes served. He has prepared a special recipe for venison loin with sweet potato puree. We tasted it and we can boldly say that Hotel Termál has a cuisine that is not to be praised anymore, but to be tried. In the hotel's restaurant you can choose from the permanent Á la Carte menu, seasonal dishes, chef's specialties but also traditional cuisine.
