Meat — fresh morels
Rack of veal with morels and new potatoes
A rack of veal browned in a casserole dish, served with a creamy morel sauce and mashed potatoes or new potatoes. A gourmet Sunday dish that impresses while remaining simple.
- Serves
- 6 servings
- Preparation
- 15 min
- Cooking
- 38 min
Ingredients
Method
In a cast-iron casserole dish, melt 20 g butter with the oil over a high heat. Sear the rack of veal on each side for about five minutes until nicely browned.
Lower the heat. Add one tablespoon of veal stock and a large glass of water. Simmer, covered, for thirty minutes for medium rare, or three quarters of an hour for well done.
Five minutes before the end, add the morels, carefully cleaned, brushed and patted dry with kitchen paper.
Remove the meat and mushrooms from the casserole. Wrap them in aluminium foil to keep warm.
Deglaze the pan juices with the white wine. Reduce until completely evaporated. Off the heat, add the other tablespoon of veal stock and then the double cream.
Return to a low heat, stirring constantly until thickened. Return the morels and cook for two to three minutes. Off the heat, whisk in 60 g butter in pieces, beating vigorously. Adjust salt and pepper.
Slice the rack of veal across the grain. Spoon the morel sauce generously over the top and serve with roasted new potatoes or homemade mash.