Veal balantine with Tarragon – fermented kohlrabi – yuzu
Tender veal shank, tongue and cheek form the foundation of this carefully composed dish, where richness and delicacy exist in perfect balance. A smooth tarragon and wild garlic cream introduces freshness and aromatic depth, while fermented kohlrabi and yuzu provide brightness, acidity and lift. Built through layers of flavour and texture, the preparation highlights Seppe Bleus’ precise yet restrained approach to contemporary cuisine, allowing each element to contribute to a harmonious and elegant whole.
For the brine
Curing the shanks (48 hours)
Bring the water, salt, sugar and herbs to the boil briefly.
Leave the brine to cool completely.
Place the veal shanks in the cold brine, ensuring they are completely submerged.
Leave to brine, covered, in the fridge for 48 hours.
After brining, briefly rinse the shanks under cold water.
Poaching the tongue and cheeks
Place the veal tongue in cold water.
Bring the water slowly to the boil and poach for about 2 hours.
Remove the tongue from the liquid and peel off the skin immediately whilst it is still warm.
Poach the veal cheek for about 2 hours in lightly salted water or stock.
Remove any membranes and leave to cool.
Cooking the shanks
Place the brined and rinsed shanks in clean, cold water.
Bring gently to the boil and skim off any foam.
Simmer gently for 2½ to 3 hours until the meat falls off the bone.
Remove from the liquid and discard the bones and tendons.
Cutting
Cut the shanks, tongue and cheeks into small, even cubes.
Gelatine and binding
Soak the gelatine leaves in cold water.
Heat the veal consommé.
Squeeze out the gelatine and dissolve it in the warm consommé.
Gently melt the beef suet.
Mixing
Stir in the sliced meat
Add the melted lard
Add the warm consommé with the gelatine
Season with white pepper
| 2 | Veal shanks |
| 2 L. | Water |
| 120 g. | Coarse sea salt |
| 20 g. | Sugar |
| 5 | Juniper berries |
| 2 | Bay leaves |
| 6 | White pepper grains |
| 2 Sprigs | Thyme |
| 200 g. | Veal tongue |
| 200 g. | Veal cheek |
| 300 g. | Veal consommé |
| 6 Leaves | Gelatine |
| 100 g. | Pure beef lard |
| White pepper |
For the Tarragon and wild wild garlic cream
Soak the gelatine in cold water.
Put the cream, milk, tarragon and wild garlic into the mixing bowl.
Blend for 30 seconds on speed 10.
Heat for 5 minutes at 80°C, speed 2.
Leave to infuse for 10 minutes.
Strain the infusion and return it to the mixing bowl.
Add the egg yolks.
Cook for 6–7 minutes at 82°C, speed 3, until slightly thickened.
Squeeze out the gelatine and add it. Mix for 20 seconds at speed 3.
Add the tarragon vinegar and mix for 10 seconds at speed 3.
Season to taste with salt.
| 250 ml. | Cream |
| 100 ml. | Full-cream milk |
| 5 (90-100 g.) | Egg yolks |
| 2 leaves | Gelatine |
| 20 g. | Fresh Tarragon |
| 20 g. | Wild garlic |
| 10 – 15 ml. | Tarragon vinegar |
| Salt |
Plating/ Serving
Assembly in Layering Tray (MoldBrothers)
Place the plastic layering tray on a flat surface.
Fill the first layer with the meat mixture and press down evenly.
Pipe or spread an even layer of crèmeux over the meat.
Repeat this process until the desired height is reached.
Finish with a final layer of meat mixture and press down carefully to ensure no air pockets form.
Place the tray in the fridge and apply light pressure using a suitable plate or weight.
Leave to set completely.
Carefully remove from the mould by taking off the plastic tray and cut into neat portions.
