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| Milk-fed veal chops, sautéed mushrooms, bacon purée, balsamic vinegar and maple syrup veal jus |
| Serves: 3-4 |
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| INGREDIENTS: |
Bacon purée
10 Yukon Gold potatoes
500 ml 35% cream
10 slices of bacon
salt, pepper
Mushrooms
200 g chanterelles
200 g cepes
2 finely chopped shallots
bacon fat
salt, pepper
Veal jus
1 L veal stock
25 ml balsamic vinegar
50 ml maple syrup
Milk-fed veal chops
salt, pepper
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| METHOD |
• Boil and purée the potatoes.
• Reduce the cream by half.
• Mince the bacon and cook in a frying pan.
• Reserve the fat and place the bacon in the cream.
• Place in blender and mix until homogeneous.
• Incorporate into the potato purée.
• Heat the cooking fat from the bacon and sauté the
mushrooms.
• Add the shallots at the last minute, adjust the
seasoning, and set aside.
• Reduce the veal stock by 3/4.
• Add the remaining ingredients.
• Adjust the seasoning.
• Fry the veal chops and finish cooking in the oven. |
| ASSEMBLY |
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Shape the purée into a quenelle, add the mushrooms, a veal
chop, and finish with a drizzle of veal jus. |
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