- 2 1/2 pounds veal chops, taken from first or second chops, according to preference (1.2 kg)
- 5 1/4 ounces veal trimmings (150 g)
- 3 cloves garlic
- 1 cup veal jus (25 cl)
- 1/2 cup veal stock (15 cl)
- 5 1/4 ounces butter (150 g)
- 3 tablespoons olive oil (4 cl)
- fleur de sel
Vegetable Gratin
- 5 1/2 ounces scallions, julienned (160 g)
- 7 ounces carrots, sliced (200 g)
- 7 ounces potatoes, very thinly sliced (200 g)
- 5 1/4 ounces snow peas, blanched (150 g)
- 12 cloves spring garlic, halved and sprout removed
- 1 3/4 ounces parmesan, grated (50 g)
- 3/4 cup chicken stock (20 cl)
- olive oil
- fleur de sel
Instructions
Step 1: Veal Chops
Trim the veal chops, exposing about 2 inches (4-5 cm) of the bone and scraping them clean. Make sure to leave the fat, which will flavor the meat while cooking. Truss the chops twice.
Heat some olive oil in a pan, and brown the chops on all sides, turning the meat frequently. When the veal is about halfway cooked, add the veal trimmings, the butter and the whole, unpeeled garlic and caramelize.
Remove the chops once they have reached the desired doneness. Allow to rest on a rack, turning occasionally so that they retain their juices.
Lightly skim the fat from the pot. Caramelize the remaining fond, then deglaze with the stock. Reduce the stock and add the veal jus.
Step 2: Vegetable Gratin
Heat the olive oil in a pan and add the scallions, carrots and potatoes. Sauté until browned. Add the garlic and season with fleur de sel. Cook together for a few minutes, until the garlic is fragrant. Cover with the stock and bake in a 390°F (200°C) oven without browning.
When cooked, the juices should be reduced and the vegetables should be tender. Add the blanched snow peas, gently stir and season to taste as needed.
Transfer the vegetables to a casserole dish. Sprinkle with parmesan and season with freshly ground pepper. Brown slightly under the broiler.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
Cancel anytime
All My Chefs suggests
Other recipes by Alain Ducasse
