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Braised leg of veal with pureed jerusalem artichokes and pan-fried cepes

Home > Life style > Recipes > Braised leg of veal with pureed jerusalem artichokes and pan-fried cepes
Recipe proposed by : Jean-Pierre Moullé
Recipe type : White meats


Cooking cost : Expensive

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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