The Corn SO moelleux The Pop Corn

Recipe for 10 sandwiches

|

Product used
The 140g Corn SO moelleux

  1. Ingredients

    • 100g of salted popcorn, crushed
    • 200g butter
    • 1 bunch of tarragon
    • 1 cushion of cutlet veal (1.5kg)
    • 50g smoked paprika
    • 1 bunch of tarragon
    • 100g grainy mustard
    • 400g Piquillos
    • 2 cloves of garlic
    • 1 sprig of thyme
    • 30ml olive oil
    • 250g Paris mushrooms
    • 60g Banyuls vinegar
    • 60g water
    • 15g olive oil
    • 1 pinch of salt
    • 1g Timut pepper
    • 2.5g coriander seeds
    • 1 sprig of tarragon
    • 50g of salted, crushed popcorn
    • 200g Cantal cheese
    • 50g baby mustard leaves

    Procedure

    1. To make the salted popcorn butter, cream the butter until soft, add the crushed popcorn and finely chopped tarragon and chill.
    2. To prepare the cooked marinated veal, coat the cushion of veal with the mustard, smoked paprika and chopped tarragon and marinade for 12 hours in the fridge. Roast the whole cushion for 40 mins at 140°C covered in foil, then leave to cool and chill. Cut it into thin slices
    3. For the Piquillo purée, chop the garlic, sauté it in a frying pan with the olive oil, add the Piquillos and the sprig of thyme and cook over a gentle heat for around 25 mins. Remove the mixture, leave it to cool, blend it and put it in the fridge.
    4. To prepare the mushroom pickle, peel and slice the mushrooms. Boil the vinegar, water, salt, pepper, coriander and chopped tarragon together, then leave to marinade for 30 mins. Sweat the mushrooms in the olive oil, deglaze with the filtered marinade, reduce until dry and put them into the fridge.
  2. Procedure

    1. Cut the bread in half, spread it with the popcorn butter, cover with mushroom pickle, thin slices of veal, Piquillo purée and Cantal cheese grated with a microplane. Garnish with baby mustard leaves and salted popcorn crumbs.