Meat — dried morels
Grilled veal chops with creamy morel sauce
Beautiful veal chops seared in a pan, coated with a creamy sauce reduced with morels and white wine. A quick, elegant dish that lets simple ingredients shine.
- Serves
- 2 people
- Preparation
- 10 min
- Cooking
- 15 min
Ingredients
Method
Soak the morels in warm water for at least half an hour. Drain them, reserving 10 centilitres of the soaking liquid. Finely chop the shallot.
Boil the shallot with the white wine and 5 centilitres of the soaking liquid.
Off the heat, sprinkle over the dehydrated veal stock and pour in the cream, whisking to avoid lumps. Return to a low heat and leave to thicken until the sauce coats the back of a spoon.
Stir in the drained morels and continue cooking for two to three minutes. Remove from the heat, add the butter in small pieces and whisk vigorously to make the sauce glossy.
Adjust the seasoning with salt and pepper, then keep the sauce warm, covered.
Brown the chops in a very hot frying pan with barely any fat: three minutes on each side for pink, five for well done.
Arrange the chops on very warm plates, spoon over plenty of morel sauce and sprinkle with chopped parsley. Serve immediately, with roast potatoes if you like.