Calf's Head with Asparagus
- 700 grams
Calf's Head (prepared by the butcher)
- 1 liter
- 1 liter
chopped Celery root
- 1 stalk
Leek (sliced into rings)
- 250 grams
Chervil (as desired, chopped)
Parsley (as desired, chopped)
- 200 grams
Egg yolk (For brushing)
- 1 kilogram
medium sized Morels (1 hr. in warm watersoaked for)
Shallots (finely chopped)
Chervil (for garnish)
Boil the veal stock, calf's head, water and vegetables. Season with salt and pepper and let simmer for about 3 hours on low heat. If too much liquid evaporates, add water. The calf's head should be soft. Keep warm in the liquid.
For the sauce, put 500 ml of the liquid (approximately 2 cups) through a sieve and reduce it to half. Add the parsley and chervil. Puree. Season with salt and pepper.
Cut the puff pastry into 4 rectangles. Brush with the egg yolks.
Peel the bottom third of the asparagus, cut off ends. Cook the asparagus in boiling salted water for about 8 minutes.
Bake the puff pastry in the preheated oven at 220°C (approximately 430°F) for 25 minutes.
Sweat the shallots. Add the morels and cook briefly. Season.
Spread the sauce on warmed plates. Arrange the asparagus, morels, calf's head and puff pastry on top. Garnish with parsley.