Country Veal Chop au Jus with Spinach Lasagna
Veal chops are perfect with some spinach lasagna: melting and so delicious!
- 2 1/2 pounds veal chops, taken from primary or secondary ribs, according to preference (1.2 kg)
- 5 1/4 ounces veal trimmings (150 g)
- 3 cloves garlic
- 1/2 cup veal jus (15 cl)
- 1/2 cup veal stock (15 cl)
- 5 1/4 ounces butter (150 g)
- 3 tablespoons olive oil (4 cl)
- fleur de sel
- 1/2 pound chlorophyll dough (250 g)
- 1 1/2 pounds spinach leaves (750 g)
- 2 ounces butter (60 g)
- 1 clove peeled garlic
- 1 3/4 ounces parmesan (50 g)
- 2 cups whipping cream (50 cl)
- 1 3/4 ounces butter (50 g)
- 7 1/2 ounces nailhead chanterelle mushrooms (210 g)
- 7 ounces veal sweetbreads (200 g)
- 3/4 ounce chicken fat (20 g)
- fleur de sel
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.
Step 2: Lasagna
Roll the dough out with a pasta roller, lowering it one notch at a time so as not to ruin the texture, until it reaches the 0.5 setting. Cut the pasta into 4-inch (10-cm) circles, then refrigerate on a rack until ready to use.
Clean the stems of the chanterelle mushrooms and remove the base. Wash in a basin of clean water, then drain on a rack. When dry, sear in a hot sauté pan with the poultry fat, and allow them to render their liquid. Drain again, then sauté in a bit of butter. Season with freshly ground pepper.
Remove the stalks from the spinach leaves without tearing them, then rinse them and dry them.
Melt a bit of butter in a hot sauté pan. Once it has browned, wilt the spinach. Spear a peeled garlic clove on the end of a fork, then use this fork to stir the spinach. Season lightly with salt.
Cut the veal sweetbreads into 1/5 inch (5 mm) cubes. If desired, season with salt before browning in butter in a copper sauté pan.
Reduce the cream in a saucepan. Bring it to a boil, then add a bit of butter. Bring a pan of salted water with 1 teaspoon (0.5 cl) of olive oil to a boil. Plunge the lasagna noodles in the boiling water and cook for 1 minute, then drain and toss with the reduced cream. Thicken with parmesan and simmer for 2 minutes.
Assemble the lasagna in a casserole dish, alternating layers of spinach, noodles, spinach, the calf sweetbread cubes and the chanterelle mushrooms. Top with the rest of the reduced cream, and brown under the broiler.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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