Saltimbocca with Chanterelles, Spring Onions and Tomato Sauce

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Credit: Didier Loire
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Instructions

Step 1: Saltimbocca

Trim the veal tenderloin, remove the nerves and cut out 1 1/4 ounce (50 g) steaks from the center.

Peel, wash and dice the carrot, onion and celery into a fine matignon. Sweat in a sauté pan without browning. Add the veal jus and stew. Set aside to cool.

Prepare the dredging batter by combining the eggs, 2 tablerspoons of olive oil, salt and freshly ground black pepper. Strain this mixture thorugh a fine chinois.

Lay out the prosciutto slices and, remove the rind and fat. Slice each slice in two. Spoon a small amount of the vegetable matignon on each half slice, topping each spoonful with a sage leaf and a piece of veal, then trim the ham to the same size as the veal.

Dredge the ham side of the saltimbocca with flour, dip in the egg-olive oil mixture, then coat with the breadcrumbs. Only this side is to be breaded.

Heat the clarified butter in a sauté pan and begin cooking the saltimbocca over a high heat on the breaded side. Half way through cooking, add a touch of butter and continue over a low heat. Once the breadcrumb coating has browned well, flip the saltimbocca over and finish cooking on the other side.

Step 2: Chanterelle Mushrooms

Remove the roots of the onions, peel them and season them with salt and sugar, , peel and season with salt and sugar, then place in a cast iron pot with 1 1/2 tablespoons of butter. Cover and cook, making sure that the onions caramelize by the time they are cooked through.

Wash the parsley and remove the leaves from the stems. Drain the confit tomato wedges.

Clean the chanterelle mushrooms, removing any dirt from the stalks. Wash the mushrooms in several basins of cold water without soaking them. Continue washing them until the water runs clear.

Drain the chanterelle mushrooms, season and sear in a cast iron skillet in 4 teaspoons (2 cl) of olive oil, then caramelize them in 1 1/2 tablespoons (20 g) of butter before adding the parsley, caramelized onions and confit tomatoes.

Heat the chopped tomatoes in a saucepan along with the veal jus, and add the washed marjoram leaves.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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