Wash all the vegetables and fruits in clean water.
Dress the veal and set aside.
Dress and cut the potatoes, reserving each part.
With the skin of the potatoes, make roses and put them to dry in the oven in half-sphere molds for 45 minutes at 150 ° C.
Blanch the potato rectangles.
Cut the potato trimmings into fine brunoise, and set aside.
Cut circles into Andouille slices, set aside.
Finely chop the remaining trimmings.
Sweat the andouille and mushroom ornaments in hazelnut butter. Reserve.
Cut the carrots in 2, and make 12 strips of carrots, cook them in the English way.
Place the rest of the carrots in a centrifuge, reserving the juice and the pulp.
Cut the apple into 8 and cut into thin slices. Cut the flesh trimmings in brunoise and set aside with the carrot pulp. Reserve the core for the sauce.
Stuff the rectangles of potatoes with the mushroom-andouille stuffing and arrange the apple slices on top.
Mark in cooking for 30 minutes at 150 ° C.
Rincer la brunoise de pomme de terre et la faire suer au beurre, mouiller à hauteur et cuire à feu doux.
Hacher le persil et l’ajouter.
En fin de cuisson ajouter la crème qui a servi à cuire les champignons et réserver les champignons.
Terminer la farce carotte en ajoutant les noisettes hachées, le vinaigre de cidre et l’huile de colza à la pulpe à la brunoise de pomme.
Farcir les lanières de carottes préalablement trouées de façon irrégulière, et les rouler, réserver au chaud.
Réaliser 4 cercles en écailles d’andouille sur une toile de cuisson anti‐adhésive et réserver
Sear the grenadins of veal in butter, flambé them with calvados.
Place them on the andouille circles and finish cooking in the oven.
In the frying pan add the apple core (crushing the seeds well to recover the pectin), the chopped parsley tails, the
veal trimmings (if there are any).
Pinch the juices and deglaze with carrot juice; reduce and mount the butter sauce.
Switch to Chinese and reserve.
Check the seasonings and the temperature of the different elements and dress.
