Recipe proposed by the Tripier Products and Chef Guillaume Sanchez. Photo Credit: Guillaume Czerw Freekeh can be found in Asian grocery stores and resembles green wheat.
The day before, soak the veal heart in 1 liter of milk and 500 grams of soy sauce for 12 hours. Before preparation, rinse and drain the veal heart, then remove the sinews and slice it into thin strips.
Bring 1 liter of water to a boil in which you will dissolve the fish stock powder. In a pan, heat olive oil to sauté the freekeh grains, stirring continuously for 2 minutes. Like making a risotto, add a ladle of the fish stock, then mix.
Once the broth is well absorbed by the freekeh grains, add another ladle, and continue this way until the broth is used up (about 20 minutes). Once cooked, spread the freekeh in a thick layer of about 2 cm on a platter, then refrigerate for 4 hours before cutting the cooled layer into rectangular pieces.
Prepare the glaze for the veal heart by reducing the remaining soy sauce, Worcestershire sauce, and oyster sauce to a syrupy consistency, adding a few citrus leaves for flavor.
Finally, add a few drops of rice vinegar, then incorporate your slices of veal heart for glazing. Lightly brown the rectangles of freekeh in the pan, then let them cool slightly before assembling them into sushi.
To finish, plating: Arrange the freekeh sushi by delicately placing a slice of glazed veal heart on top.
0 servings
12
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