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Veal flank with aubergine confit, sweet & sour tomato chutney and boque
Ingredients
For 8 people
2 large aubergines, 8 pieces of veal flank( 200g each), Olive oil, butter, Fleur de sel, freshly-ground pepper, 24 anchovy fillets (boquerones), rocket leaves for garnish.
Marinade : 2 cloves of garlic, peeled and chopped, Thyme, bayleaf, Sherry vinegar, Olive oil, Crushed peppercorns.
Chutney : 1.5kg tomatoes, blanched, 125g honey, 75cl redwine vinegar, 2.5cl sherry vinegar, 8 large shallots, peeled , 3 heads of star anise, bulb garlic, peeled, 12 anchovy fillets (boquerones), bunch parsley.
Preparation
- Cut aubergines lengthwise into 1/2 cm thick slices.
- Blanch in boiling water for2 to3minutes. Remove and place in cold water. Drain on a cloth.
- Mix the ingredients for the marinade together; marinade the aubergine slices for 6 hours.
- Fry the veal flank in oil and butter until lightly browned (slightly under-cooked). Add salt and pepper. Leave to rest.
- Make the chutney: in a large saucepan, lightly brown the honey, add wine and sherry vinegar, reduce to a sirup. Add the star anise, flaked garlic, shallot rings, tomatoes (remove pips, chop coarsely). Stew. When almost cooked, add the anchovies and coarsely chopped parsley.
- Pan fry the aubergine slices, place on an ovenproof serving dish. Arrange the veal pieces on top, cover with tomato chutney. Heat in the oven for 6minutes at 180°C.
- Divide between 8 plates. Garnish with rocket leaves and 3 anchovy fillets. Season with fleur de sel, freshly ground pepper and a dash of olive oil.
Restaurant Le Malthazar - 19, rue Fortia, 13 001 Marseille (France) - www.malthazar.fr
Recipe from the book : "Château La Louvière, le bel art du vin". H. Brun-Puginier, J.P. Kauffmann, D. Ters. Paris Éditions de La Martinière, 2010.
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