A Guy Savoy recipe
Difficulty:[usr 5]
The Stew:
To make the pot-au-feu, cut the oxtail into sections, then sear it, cut the onions in half and burn them on a hot plate on aluminum foil.
Collect the roots of the leeks, blanch them in boiling salted water, dry them, then fry them at 150°C. Salt. Book.
Put the beef, conger chunks and vegetables in a saucepan. Moisten to the height with water, bring to a boil on the fire then continue cooking in an oven at medium temperature (180°C).
After a few hours, strain the broth through cheesecloth, then set aside.
Turn the vegetables into different shapes, then cook them until tender in the pot-au-feu broth.
Pickles:
With a purple carrot and a yellow carrot, make pickles:finely chop the vegetables then boil the vinegar, sugar and water and pour it over the carrots.
Open the Tarbouriech n°0 oysters, keeping their water, rinse them then poach them in their water for about 7 minutes without ever exceeding 45°C.
Open the special No. 3 Yvon Madec oysters, rinse them and then dry them. Crush them then season them with the spring onion, lemon juice and olive oil.
Training:
Cut the baguette into bevels, then toast them. Arrange the crushed oysters on top and season with reduced peppercorns.
Cook the marrow bone for about 5 minutes in the oven on the grill position, then place the oyster toast on it.
Heat the vegetables then arrange them harmoniously next to the poached oyster. Garnish with pickles and fried leek roots.
Season the broth with fresh wasabi and pour it into the plate.
Ingredients for the filling:8 roseval potatoes – 1 turnip – 2 yellow carrots – 1 branch celery – 2 purple carrots – 1 ball celery – 4 mini leeks – salt.
Hubert wishes you happy holidays
