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Veal flank with aubergine confit, sweet & sour tomato chutney and boque

Home > Life style > Recipes > Veal flank with aubergine confit, sweet & sour tomato chutney and boque
Recipe proposed by : Michel Portos
Recipe type : White meats

Cooking cost : Expensive


For 8 people

2 large aubergines, 8 pieces of veal flank( 200g each), Olive oil, butter, Fleur de sel, freshly-ground pepper, 24 anchovy fillets (boquerones), rocket leaves for garnish.

Marinade : 2 cloves of garlic, peeled and chopped, Thyme, bayleaf, Sherry vinegar, Olive oil, Crushed peppercorns.

Chutney : 1.5kg tomatoes, blanched, 125g honey,  75cl redwine vinegar, 2.5cl sherry vinegar, 8 large shallots, peeled , 3 heads of star anise, bulb garlic, peeled, 12 anchovy fillets (boquerones), bunch parsley.


  • Cut aubergines lengthwise into 1/2 cm thick slices.
  • Blanch in boiling water for2 to3minutes. Remove and place in cold water. Drain on a cloth.
  • Mix the ingredients for the marinade together; marinade the aubergine slices for 6 hours.
  • Fry the veal flank in oil and butter until lightly browned (slightly under-cooked). Add salt and pepper. Leave to rest.
  • Make the chutney: in a large saucepan, lightly brown the honey, add wine and sherry vinegar, reduce to a sirup. Add the star anise, flaked garlic, shallot rings, tomatoes (remove pips, chop coarsely). Stew. When almost cooked, add the anchovies and coarsely chopped parsley.
  • Pan fry the aubergine slices, place on an ovenproof serving dish. Arrange the veal pieces on top, cover with tomato chutney. Heat in the oven for 6minutes at 180°C.
  • Divide between 8 plates. Garnish with rocket leaves and 3 anchovy fillets. Season with fleur de sel, freshly ground pepper and a dash of olive oil.

Restaurant Le Malthazar - 19, rue Fortia, 13 001 Marseille (France) -

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.

tendrons de veau de lait et aubergines confites

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