Calf's Head with Asparagus
Ingredients
- Ingredients
- 700 grams Calf's Head (prepared by the butcher)
- 1 l Veal stock
- 1 l water
- 1 chopped carrot
- ¼ chopped Celery root
- 1 stalk Leeks (sliced into rings)
- 1 halved onion
- 250 grams Double cream cheese (60-75% fat)
- Chervil (as desired, chopped)
- parsley (as desired, chopped)
- 200 grams Puff pastry dough
- egg yolks (For brushing)
- 1 kilogram green Asparagus
- 30 medium sized Morel (1 hr. in warm watersoaked for)
- 2 shallots (finely chopped)
- Chervil (for garnish)
Preparation steps
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.
