Structures of maize, veal loin and Aikiba Leaves

(For 4 servings)

• 500 gr veal loin
• 4 pieces of corn on the cob
• 25 gr dried corn
• 1 dl veal gravy
• 1 large king boletus
• 0.5 dl oil
• 2 tablespoons of Aceto balsamic vinegar
• 100 grams of butter
• 0.5 dl caramel syrup
• 20 gr sugar
• coarse sea salt
• Pepper mill
• 1 sprig of thyme
• 1 sprig of rosemary
• 1 cup of Tahoon Cress
• 8 pieces Aikiba Leaves

• Wash the corn on the cob and cook them until tender with a little sugar and salt (keep the cooking water).
• Roast the corn with some oil to popcorn and salt it afterwards.
• Cut the Tahoon Cress and dry it for 2 minutes in the microwave on full speed and grind it into powder in an electric coffee grinder.
• Cut the corn from the cob and divide it in half, beat the first half finely in the thermomixer with some cooking water and butter to the right thickness.
• Rub the whole thing through a fine sieve and season to taste, keep it in a piping bag au bain marie.
• Cut the veal loin into 4 equal pieces, fry and let it rest.
• Wash the boletus and cut it into four equal pieces, fry it gently in the roasting gravy with a sprig of thyme and rosemary. Keep the mushroom separate and deglaze it with the veal gravy and let it reduce for a while.
• Caramelise the remaining corn with the caramel syrup and balsamic aceto.
• Spray the corn cream on the plate, cut the meat, add some salt and pepper and place it on top of the corn cream.
• Cut the baked boletus into thin slices and place it overlapping with the meat, over the corn and popcorn.
• Stick 2 Aikiba Leaves into the dish and spoon the sauce over it, add a little bit of powder of Tahoon Cress on top for a nice umami taste.
• The Aikiba Leaves become extra crunchy if you put them in the ice water half an hour in advance, this ensures a nice colorful bite.

Recipe: Eric Miete