Chef David Fritsche’s grand prize-winning Herb-Roasted Veal. Photo courtesy Le Québécois Grain-Fed Veal.
Award-Winning Veal Recipes
Page 2: Herb-Roasted Loin Of Veal, Layered Confit Potatoes With Braised Veal, Creamy Salsify, Pan-Seared Sweetbread & Parsnip Chips
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Herb-Roasted Loin Of Veal, Layered Confit Potatoes With Braised Veal, Creamy Salsify, Pan-Seared Sweetbread & Parsnip Chips
This is the grand prize-winning recipe from the 2008 Le Québécois Grain-Fed Veal recipe contest. It was created by David Fritsche, Senior Sous Chef at the Jumeirah Essex House in New York City. It’s a delicious medley of different flavors and textures.
Loin Of Veal
- 32 ounces veal loin
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chive
- 1/2 tablespoon chopped thyme
- 2 tablespoons fresh, unsalted butter
- Salt and pepper
- Olive oil
- Cut the veal into 8-ounce portions.
- Very finely chop all the herbs.
- Pan fry the veal medallions in olive oil to your liking. Finish the medallions with fresh butter, remove from pan and roll them in the fresh chopped herbs.
Layered Confit Potatoes With Braised Veal
- 4 large Idaho potatoes
- 1 pound clarified butter
- 1/2 head fresh garlic
- 2 sprigs thyme
- 1 bay leaf
- 1/2 cup chicken stock
- Salt and pepper
- Heat the butter with all the ingredients to 212° F.
- Peel the potatoes and cut it into 1/4-inch discs. Gently simmer the sliced potatoes in the butter until they are cooked 3/4 of the way through.
- Once cooked, remove from butter and sear in hot pan for some color.
Braised Veal Ingredients
- 2 pieces veal osso bucco
- 1/2 carrot, chopped
- 1 celery stick, chopped
- 1 small Spanish onion, chopped
- 1 sprig thyme
- 1 quart brown veal stock (or substitute with beef if no veal stock available)
- 1 teaspoon tomato paste
- 1/2 green garden leek
- 1 cup red wine
Braised Veal Preparation
- Pan sear the osso bucco. Add the vegetables and roast with the osso bucco until light brown. Add the tomato paste and let caramelize.
- Deglaze with the red wine and reduce by half. Add brown veal stock, bring to boil and add the herbs. Cover the pan and braise in the oven at 325°F until tender.
- Cool down in the braising liquid so all the flavor stays in the meat and does not dry out. Once cold, remove the osso bucco from the liquid, remove the fat and bone and flake the meat into small pieces. Add 2 teaspoons of the braising liquid. Strain the rest of the braising liquid through a fine strainer and reduce to use it as the sauce
- To finish, layer 3 slices of potatoes and braised veal on top of each other and reheat in the oven at 350°F. Top with sauce of the braising liquid.
Creamy Salsify With Pan Fried Sweetbread
- 1 pound fresh salsify
- 1 ounce flour
- 1 lemon
- 1 bay leaf
- 1 sprig thyme
- 1 quart vegetable stock
- 1 tablespoon fresh chopped parsley
- 1 piece cooked veal sweetbread
- 1 teaspoon whipped cream
- Peel the salsify and place in lemon water immediately to avoid turning black.
- Mix the flour with vegetable stock and bring to boil. Add the lemon, bay leaf, thyme and salt. Cook the salsify in the liquid till tender.
- Strain and keep some liquid to reheat. Finish with some fresh butter, chopped parsley and whipped cream.
- Slice the cooked sweetbreads into medallions and season with salt and pepper. Turn them in flour and pan sear them until golden brown in hot pan.
- 1 large parsnip
- 1 cup milk
- Fleur de sel
- Truffle oil
- Peel and finely slice the parsnips. Soak parsnips in milk for about an hour.
- Dry and fry parsnips in 325°F hot oil. Finish with fleur de sel and a little truffle oil.
- Place the herb-roasted veal medallion on top of the confit potatoes and garnish with the truffle parsnip chips.
- Arrange the creamy salsify on the plate with the pan-seared sweet bread on top, and sprinkle it with some fleur de sel.
- Use the reduced braising liquid as the sauce.
A Northern Italian Nebbiolo-based red, such as Barbaresco, will pair beautifully with this dish. Nebbiolo has enough tannin structure to handle the protein-rich veal, as well as lively acidity, which will help to counter the richness of the confit potatoes and sweetbread. Nebbiolo’s inherent earthy aromas and flavors also complements the salsify and parsnip chips.
Continue to Page 3: Osso Bucco-Stuffed Herb-Crusted Veal Chop
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