Suckling veal chops
SERVES 4 - Preparation time 2 hours
Cooking time for the veal chops:approximately 12 min.
2 x 400g suckling veal chops
400g Jerusalem artichokes
120g shelled peas
25cl veal stock
15cl chicken stock
20cl crème fraiche
30g arabica coffee
Guérande sea salt, salt, pepper
- Ask your butcher to dress, French trim and tie the veal chops.
- Peel the Jerusalem artichokes and cut them farmers’ style (in small triangles). Simmer them in salted boiling water then cool them down to keep them slightly crunchy.
- Cook the peas in the same way, strain them in a fine sieve and add a little chicken stock to thin the puree.
- Cut the bacon into tiny pieces and dry them gently in a pan.
- Chop half the truffle and cut the rest into thin sticks.
- Cook the veal chops in a hot sautee pan to start with then transfer to an oven heated to approximately 220°C. It takes around 3 minutes per 100g.
- Let the meat rest for at least 10 minutes after cooking.
- Skim the fat from the sautee pan and deglaze with a drop of water. Add the veal jus and reduce.
- Add the lightly ground arabica coffee and leave to infuse for 10 minutes.
- Sieve the sauce and add the lemon zest. Check the seasoning.
- Reduce the crème fraiche and add the Jerusalem artichokes. Cook over a moderate heat until the Jerusalem artichokes bind with the cream. Then add the chopped truffle and check the seasoning.
- Warm the creamed petits pois and check the seasoning again.
- Present the veal chops whole in a large sautee pan.
- Put the side dishes into small ovenproof dishes: the truffled Jerusalem artichokes, the julienne-style truffles and the creamed petits pois with the lardons and Guérande sea salt on top.
- Serve the sauce in a sauce-boat.
- Cut the veal chops in front of your guests.
- Lay slices on a bed of truffled Jerusalem artichokes.
- Place dabs of creamed petits pois around the meat.
- Sprinkle the julienne-style truffle and the Guérande sea salt over the meat.
- Pour over a moderate amount of sauce.
Serve with a red Burgundy wine or may be with a Rhône Valley (Crozes-Hermitage red wine) or a Beaujolais (Morgon, Moulin à vent...)
La Côte Saint Jacques
14, faubourg de Paris - 89300 Joigny
Tél. + 33 (0)3 86 62 09 70 - www.cotesaintjacques.com