Meat — dried morels
Tied Veal Roast with Morels and Seasonal Vegetables
A beautiful veal roast, gently poached in an aromatic court-bouillon, accompanied by a velvety morel sauce and a garden of crunchy vegetables. A refined preparation that showcases the delicacy of veal.
- Serves
- Serves 6
- Preparation
- 20 min
- Cooking
- 20 min
Ingredients
Method
Begin by soaking the mushrooms in a little lukewarm water. Meanwhile, slice the spring onions, keeping four centimetres of green stem, cut the celery stalks into batons and reserve the leaves for garnish, and cut the carrots into fine rounds.
Choose a deep pot, longer than the roast, and bring two litres of water to a gentle simmer with the aromatics, vegetables and veal stock. Simmer for five minutes.
Tie a piece of string to each end of the roast, leaving a long strand on one side and forming a loop at the opposite end.
Thread a wooden spoon through both loops to create a handle. Lower the meat into the broth, keeping it suspended by the spoon so that it never touches the bottom.
Poach for fifteen minutes at a gentle tremble. After five minutes, remove 250 ml of broth into a separate saucepan. Bring to the boil with the white wine and 200 ml of cream.
Reduce until only 200 ml of liquid remains, then add the lemon juice, 100 ml of crème fraîche and the butter cut into small cubes. Whisk vigorously to produce a glossy sauce.
Drain and rinse the morels, add them to the sauce and keep warm over a very low heat.
Remove the roast, take off the strings, slice the meat into medallions and arrange on a serving dish with the drained vegetables.
Garnish the dish with celery leaves and fresh chervil. Serve with boiled new potatoes in their skins or sautéed courgettes.