Preparation: 10 min
Marinade: overnight
Cooking time: 1 h 30
Serves: 4
Ingredients:
1 veal aiguillette baronne, approx. 600g
5cl olive oil
Fleur de sel
Freshly ground pepper
4 oranges (zest grated, juice of 1 orange)
50g light brown sugar
10g fennel seeds
10g ground coriander seeds
100g applewood chips (soak for 1 hour)
Accessory:
Preparation:
1. Prepare your aiguillette by fully trimming it, mix all the marinade ingredients thoroughly to obtain a thick paste, massage the veal aiguillette and let it marinate overnight.
2. Light your Kokko and bring the chamber temperature to 100°C.
3. Preheat the ½ ceramic plate, remove the aiguillette from the marinade and start cooking; cook for 30 minutes on each side, add applewood chips to infuse the aiguillette with aromatic smoke.
4. Cook for 30 minutes on each side, closing the bottom vent to concentrate the smoke.
5. The aiguillette is cooked when nicely pink; slice it thinly and serve on a bed of salad dressed with Caesar sauce.
