| INGREDIENTS FOR CALVADOS VEAL REDUCTION: |
1/4 c Clarified Butter
1/4 c Calvados
3 c Reduced Veal Stick
To taste Salt and Pepper
3 Shallots, chopped
1 sprig Fresh Thyme
3 T Unsalted Butter
|
| INGREDIENTS FOR MUSHROOM POTATO GALETTE: |
3 Large Idaho Potatoes
1/2 lb Lobster Mushrooms, cleaned and sliced
1/4 c Chopped Scallions
Clarified Butter
7 T Unsalted Butter
1/2 lb Chanterelle Mushrooms, cleaned & sliced
1/2 c Grated Parmesan-Reggiano Cheese
To taste Salt and Pepper
|
| METHOD TO PREPARE THE GALETTE: |
| Peel the potatoes and cut into fine julienne on a
mandoline or by hand.
Put the potato julienne into cold water to cover.
Melt three tablespoons of the butter in a large non-stick
sauté pan or skillet over medium heat and add the
mushrooms.
Cook until the mushrooms have softened and browned
slightly, 3-4 minutes, shaking the pan occasionally as they
cook.
Remove from heat; set the mushrooms aside on a plate,
reserving the pan.
Drain one-fourth of the potato julienne and spread in the
mushroom pan.
Season lightly with salt and pepper and sauté for about 3
minutes, until the potatoes are lightly browned on the
bottom.
Do not stir the potatoes as they cook.
Flip the galette and add 1 tablespoon of butter, spreading
it around the edges; brown on the second side.
Slip out of the sauté pan onto a sheet pan and repeat the
process to make 4 galettes.
Preheat the oven to 325 degrees.
Set aside one fourth of the mushrooms.
Place the first galette on a wire rack.
Place a layer of sautéed mushrooms on the potatoes, then
sprinkle with chopped scallions.
Cover with cheese.
Place a second galette on top and repeat the process.
Repeat to make four layers.
Bake 15 minutes.
Remove and let cool slightly. |
| METHOD TO PREPARE THE VEAL: |
| Heat a grill or grill pan until hot.
Season the medallions with salt and pepper.
Place the medallions on the grill and sear for 45 seconds to
1 minute, until one set of grill marks is seared onto the
medallions.
Lift the medallions and turn 45 degrees on the same side,
then grill again for 30-45 seconds to set the crossing grill
marks.
Turn and grill on the other side for 1 minute.
Move to a cooler part of the grill and cook 1 to 2 minutes
more per side, depending on thickness of medallions and
personal taste.
Set aside; keep warm.
The veal could also be finished to taste in a 375 degree
oven. |
| METHOD TO PREPARE THE REDUCTION: |
| Heat the clarified butter in a medium sauté pan or skillet
over medium heat.
Add the shallots and cook until translucent or just
beginning to brown.
Pour in the Calvados and deglaze the pan.
Add the thyme and cook until almost all liquid has
evaporated.
Add the veal stock and reduce again by one-third, until
slightly thickened.
Whisk in the butter until the sauce is smooth.
Strain through a fine meshed sieve; adjust seasoning to
taste.
Melt the butter in a medium sauté pan over medium heat
and warm the vegetables in the butter, 2 to 3 minutes, until
heated through. |
| TO SERVE: |
| Cut the galette into 8 pieces with a sharp serrated knife.
Place one slice of potato galette at 2 o’clock on each plate.
Place sautéed baby vegetables at 7 o’clock.
Overlap two veal medallions at 5 o’clock.
Drizzle Calvados Reduction around the entire plate.
Garnish with the reserved mushrooms and fresh chives.
Drizzle with a little olive oil. |
|
|
|
|
|
|
|
|
