Modern Veal Blanquette with Gooseberry Condiment
“Yann, my right-hand man, suggested revisiting veal blanquette in a new way, leaving the sensation produced by its flavor unchanged.”
- 3 1/2 ounces gooseberries (100 g)
- 1/3 ounce black peppercorns (10 g)
- 1/8 ounce fresh herbs (1/6 mint, 1/3 cilantro, 1/2 parsley)
- Fleur de sel
Step 1: Blanquette
Trim part of the fat and nerves from the breast and flank. Cut into pieces of similar size.
Put the veal pieces and the veal oxtail in a cast iron pan. Cover with cold water, bring to a boil, and skim off the impurities. Add the vegetables, cut into a mirepoix, lemon slices, bouquet garni, peppercorns, fleur de sel, and the chicken bouillon. Cover with a lid and cook for 3 1/2 hours on a low simmer, skimming from time to time.
This recipe was originally published in "My Best Piège" (Éditions Alain Ducasse). See all credits
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