To braise a vegetable (lettuce, fennel...)

To braise a vegetable (lettuce, fennel...)

For: As a garnish (a part of "Choisy" garnish)

Time: 1 h 15

Difficulty:

Published on : 13 Apr. 2012

Author: Chef Philippe

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Ingredients for As a garnish (a part of "Choisy" garnish):

Lettuce or celeriac or fennel
Carrots
Onions
Celery sticks
butter
salt

pepper
parchment paper
garlic
white veal stock
thyme
bay leaf
bouquet garni

Method for To braise a vegetable (lettuce, fennel...):

1

Prepare al your ingredients.

2

Clean and wash lettuce. Blanch them in salted boiling water...

3

...for 2 to 3 minutes.

4

When finished...

5

...cool them down in a bowl filled with icy water.

6

Keep aside.

7

Prepare the flavoured garnish by cutting carrots, celery sticks and onions à la paysanne.

8

Sweat this flavoured garnish in butter.

9

Drain the cooled lettuce...

10

...and gently squeeze to remove a maximum of water.

11

Place them on a cutting board...

12

... and fold back the tips...

13

... using...

14

... the back of the knife blade.

15

Remove the stems.

16

Place the lettuce on the sweated flavoured garnish.

17

Add salt and pepper...

18

...and add a bit of the white veal stock. Add chopped garlic and the bouquet garni.

19

Make a parchment paper lid.

20

Cover the lettuce with this paper lid and bring to a boil.

21

Cover the stewpan...

22

...and finish the cooking in the oven...

23

...for 1h20 at 200°C.

24

When finished...

25

...remove the parchment paper. Check the lettuce.

26

Remove the stem...

27

...and split the lettuce in two. Fold them into 2 or 3 parts and heat in a buttered frying pan where we've previously added a bit of soup stock.

28

Simmer for 10 minutes and dress on plates.

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