Meat — fresh morels
Veal grenadins with creamy morels and lamb's lettuce
Two veal grenadins seared over high heat, deglazed with cognac and served with morels simmered in cream. A small handful of fresh lamb's lettuce adds the final crunchy touch.
- Serves
- 2 servings
- Preparation
- 20 min
- Cooking
- 20 min
Ingredients
Method
Rinse the morels in clear water, then sauté them for three minutes in a small saucepan with 10 g butter.
Add the white wine, pour in the crème fraîche, then season with salt and pepper. Cover and simmer for eight minutes.
Heat a frying pan with the oil and the remaining butter, then sear the grenadins for one minute on each side over high heat. Finish for six minutes over a gentler heat, turning once; season and keep warm.
Deglaze the pan with the cognac, scraping up the browned bits. Add the morels with their creamy sauce and stir everything together.
Arrange the hot grenadins on plates, spoon over the morel sauce and scatter with lamb's lettuce just before serving.