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Braised leg of veal with pureed jerusalem artichokes and pan-fried cepes
Ingredients
For 4 people
1 thick slice of leg of veal (1,5kg), Olive oil,,Thyme, bayleaf, Parsley, 1 glass of white wine, 12 unpeeled garlic cloves, 1 onion, 1kg cèpes de Gironde, 2 cloves of garlic, peeled and finely chopped, 500g fresh spinach for garnish (optional).
Jerusalem artichoke purée : artichokes, 125g unsalted butter, 25cl milk (warmed), salt.
Shallot butter : 125g unsalted butter, 2 shallots, peeled and thinly, sliced, Parsley, Fleur de sel, freshly ground black pepper.
Preparation
- Mix together olive oil, thyme, bayleaf, parsley stalks and white wine, marinade the veal. Cover with clingfilm, set aside at room temperature.
- Prepare the artichoke purée: wash, peel and cook the artichokes in salted water. Puree, adding the warmed milk and butter.
- Clean the cèpes, slice into strips. Fry in the olive oil until golden brown. When nearly cooked, add a pinch of finely-chopped garlic.
- Prepare the shallot butter : cream the butter, add the sliced shallots, chopped parsley, salt and pepper.
- Prepare a bed of embers in the fireplace or barbecue. Grill the veal for 8 to 10minutes on each side, until cooked to choice. As soon as the meat is cooked, spread with the shallot butter, then allow to rest for 6 to 8minutes, letting the meat juices and butter combine.
- Slice the meat, arrange on plates, add a spoonful of puree and cèpes to each plate. Spoon over the juice/butter mixture.
- Serve with fresh spinach leaves sautéd in butter.
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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