Larded Veal Loin with Chanterelle Mushrooms and Potatoes
- 1 rack of suckling calf with 4 chops
- 3 1/2 tablespoons cooking oil (5 cl)
- 2 cloves garlic
- 1 3/4 ounces butter (50 g)
- 1 sprig fresh thyme
- 1 cup veal jus (20 cl)
- 12 triangles Jabugo ham
- 3 1/2 tablespoons light veal stock (5 cl)
- fleur de sel
Mushrooms and Potatoes
- 1/2 chanterelle mushrooms (300 g)
- 1 1/2 tablespoons cooking oil (2 cl)
- 5 teaspoons butter (20 g)
- 4 potatoes
- 10 cloves garlic
- 2 cups whipping cream (50 cl)
- 1 cup fresh milk (25 cl)
- 1 3/4 ounces grated parmesan (50 g)
- fleur de sel
Instructions
Step 1: Veal
Trim and remove the fat from the rack, keeping the noix only. Cut into 4 fillets, approximately 7 ounces (200 g) each.
Truss the fillets one by one, then roast in some olive oil in a sauté pan, browning on all sides and turning the meat frequently. When halfway cooked, add the veal trimmings, the unpeeled garlic, and the fresh thyme. Near the end, add the butter to caramelize the meat.
When cooked, set the fillets aside on a rack, turning them to coat them with the drippings.
Lightly skim the fat from the sauté pan. Brown, then deglaze the pan with the light veal stock. Reduce, then moisten with the veal jus and simmer. When the desired consistency has been reached, filter through a fine-meshed chinois, and season as needed.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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