Europe 1 12:40 p.m., 04 September 2021
Every Saturday at the Table des bons vivants, Laurent Mariotte, his columnists and his guests give us their best recipes.
Recipe for
François Gagnaire's
dish of the day
(Anicia restaurant, Paris VIe)
Ingredients
:
-1 kg of veal from Haute-Loire (Vedelou *)
-5 cl of rapeseed oil
-30 g of butter
- 1 large handful of Mézenc hay
- 2 dl of dry white wine
- aromatic garnish
:
1 large onion
1 carrot
¾ garlic cloves
1 bouquet garni
-salt, freshly ground pepper
* Vedelou:
Haute-Loire free-range veal fed exclusively on whole milk produced on the farm
The preparation
:
1. Roast the almost seasoned veal in a cast-iron pan, preferably, with a little rapeseed oil and hot butter.
2. Let take a nice color on all sides.
3. Cover, lower the heat and cook for 30 min.
(it is possible to portion the piece of veal in regular pieces)
4. Add the aromatic garnish, peeled and cut into mirepoix;
let sweat for a few minutes then deglaze with white wine, add a little water if necessary.
5. Add the hay, cover the casserole again and cook for another 20 min.
6. Remove the piece of veal, filter the cooking juices and reduce to a good consistency.
Adjust seasoning.
7. Serve the veal, accompanied by seasonal vegetables and fruits.