Veal Blanquette with Carrot Mash and Morels
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Feeds 3 - 4 people 
Prep time 30m
Cook time 90m
Description
Enjoy the elegance of our veal blanquette with carrot mash and morels, a revisited timeless French dish. Tender veal simmers in a velvety white sauce, enriched with herbs and onions. Paired with creamy carrot mash, its vibrant colours complement sautéed morel mushrooms for a symphony of flavours. Experience gourmet pleasures and sophistication with this classic delicacy, reimagined by our team of experts at Fine Food Specialist.
- 4 veal steaks
- 1l veal stock
- 150g creme fraiche
- 10g flour
- 10g + 30g parsley butter
- 2 bay leaves
- 1/2 onion, chopped
- 1 clove of garlic, minced
- 1 tsp herbes de provence
- 1 leek white, chopped
- 250g morels
- 1 egg yolk
- 500g carrots
- 1 potato
- Rest of veal stock
- A handful of chervil
- A handful of parsley
- Salt & pepper
- Add butter to a pan and fry onions, leek, parsley, chervil and add garlic. Add the bay leaves and top with veal stock. Bring to a boil.
- Lower the temperature, add morels and herbs, and leave to simmer for 1h.
- In the meantime, prepare the mash. Peel the carrots and the potato, dice and add to a pot of salted boiling water and 1 glass of veal stock. Cook until tender.
- In a bowl, mix together flour and 2 tbsp of veal stock. Add to the simmering pot of leeks and morels.
- In another bowl, mix half of the creme fraiche with the egg yolk. Add to the pot. Cook for 2 more minutes and turn the heat off.
- Separately, cook the veal steaks on a pan. Brush them slightly with oil, salt and pepper. Place on a very hot pan and fry for 3 minutes on each side. Then turn off the heat, add a lid and leave it to steam for about 5 to 10 minutes.
- Once the carrots are cooked through, drain most of the water, add 30g of parsley butter and the rest of the creme fraiche and mash until smooth.
- Plate the mash on the place, then add the morels and leek blanquette sauce and the veal steak. Top with micro parsley and serve!
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