Executive Chef Lukáš Paluska: Hovězí líčka s francouzským šarmem

Vynikající kuchyni tvoří harmonický akord osobnosti kuchaře, vybrané čerstvé domácí suroviny a grandiózní nápad na skvostnou kombinaci chutí, které vás svou jedinečnou originalitou zcela omámí.

Seznamte se s perličkou, kterou pro vás v La Bohème French gourmet restaurantu hotelu Carlsbad Plaza přichystal Executive Chef pan Lukáš Paluska se svým týmem. Přijměte pozvání na jeho Hovězí líčka brasírovaná na víně doplněná o bramborový Galette a konfinovanou zeleninku...

Jak se francouzská delikatesa připravuje? Žádá si čas a jisté kulinární zkušenosti.

Hovězí líčka očistíme, nakrájíme na stejně velké kousky a přidáme k nim nakrájenou kořenovou zeleninu – šalotku, pórek, čerstvý tymián a divoké koření. Maso i zeleninu zakápneme tmavým octem aceto balsamico a zalijeme dostatečným množstvím kvalitního červeného vína. Takto naložená líčka necháme dva dny marinovat v chladničce.

Poté krásně navinulé maso přesuneme na síto a necháme okapat. Následně líčka opečeme na olivovém oleji do hezké barvy, přidáme kořenovou zeleninu z nálevu a opět ji orestujeme. Směs lehounce zaprášíme hladkou moukou a zalijeme vínem z marinády a dusíme pod pokličkou tak dlouho, dokud nejsou líčka měkká. Poté maso vyndáme, necháme zhoustnout šťávu a dochutíme solí a drceným pepřem.

Pro vyváženější kontrast chutí se pokrm doplňuje o zvolna orestovanou dužinu čerstvých tomat a nadrobno nakrájenou šalotku s voňavým tymiánem, aceto balsamico a rajským protlakem, navíc dobře osolené a dochucené čerstvě namletým pepřem. Směs se nechá konfitovat do zhoustnutí a následně podává jako výborné chutnay. Na talíř se hovězí líčka servírují v kombinaci s bramborovým dortíkem Galette z jemných plátků brambor proložených parmskou šunkou.

Přijměte pozvání na tuto skutečnou delikatesu do pravé francouzské restaurace, na kterou Vás zve celý profesionální tým kuchyně La Bohème.

Lukáš Paluska a jeho tým

Galerie

Hovězí líčka s francouzským šarmem

Celá galerie

Datum publikování: 8.8.2011


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