Preparation: 10 min
Marinade: 1 night
Cooking time: 1 hour 30 minutes
Serves : 4 people
Ingredients:
1 aiguillette baronne de veau of approximately 600g
5cl of olive oil
Fleur de sel
Ground pepper
4 oranges (zests, 1 orange juice)
50g light brown sugar
10g fennel seeds
10g ground coriander seeds
100g apple wood chips (hydrate for 1 hour)
Accessory:
Preparation:
1. Prepare your aiguillette by trimming it completely, mix all the marinade elements well to obtain a thick paste, massage the veal aiguillette and leave it to marinate for 1 night.
2. Turn on your Kokko and reach an enclosure temperature of 100°C.
3. Heat the ½ ceramic plate, remove the aiguillette from the marinade and put the aiguillette to cook, cooking for 30 minutes on each side, adding the applewood shavings to release a smoke that will flavour the aiguillette.
4. Cook for 30 minutes on each side, closing the bottom hatch to concentrate the smoke.
5. The aiguillette is cooked when it is pink, slice thinly and serve on a bed of salad dressed with Caesar dressing.
