• Gilles GB

Veal chop, bundle of green asparagus and creamy juice

A plate with spring flavors for a taste of summer and a good mood in your kitchen.

And for that, a recipe based on veal, preferably farmer because fed with cow's milk for at least twelve weeks, red label preferably also, Veau Fermier du Limousin, Veau d'Aveyron and Segala, Veau Fermier de Normandie, of Auvergne or Pays de Loire ... On veal, everything is eaten, from head to toe and you will have to choose between the pieces to be roasted, grilled or pan-fried (nuts, ribs, fillets ....) and the pieces to be fricasser or braising (shoulder, tendron, shank .....).


For 4 people, you will need:

  • 4 veal chops (out of the cold at least 15 minutes before cooking),

  • 15 g fleur de sel,

  • 12 g guinea pepper or maniguette,

  • Salt, freshly ground pepper, Espelette pepper, butter, grapeseed oil,

  • 48 Green asparagus,

  • 1 Leek,

  • 200 g dry white wine,

  • 700 g veal juice,

  • 100 g of cream.


Preparation

  • Prepare the veal chops and lightly clear the bone,

  • Grind together the fleur de sel and guinea pepper with 1 dash of hazelnut oil and 1 pinch of Espelette pepper,

  • Sprinkle each side of the veal chops with this mixture, set aside for 3 hours in the cold,

  • Peel the asparagus, cook in salted boiling water, keep a little crunchy; refresh in ice water,

  • In boiling salted water, cook leek cut into 4 in its length,

  • Shape 4 bundles of asparagus, tie each of them with a "length" of leek, (you can also tie the bundles with chives, in this case, forget the leek),


Cooking

  • Remove the excess marinade from the ribs,

  • Cook over low heat with butter and oil covered for about 12 minutes, turn halfway through cooking,

  • Keep warm,


Sauce

  • Degrease, deglaze the cooking container with white wine,

  • Add the veal juice, reduce by half,

  • Cream, cook until bond,

  • Adjust the seasoning, keep warm,


Presentation

  • Place the rib on a plate,

  • Arrange a bundle of asparagus,

  • Pour the sauce.





And to accompany this spring veal chop, a Savennières Clos des Perrières from Château Soucherie (€ 25 from the cellar), or a Saint-Aubin La Princée from Domaine Hubert Lamy (around € 30).


Good food and good tasting to you, see you soon for new recipes.

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