Europe 1 12:20 p.m., March 30, 2024

Every week, a chef comes to cook at La table des Bons vivants. This week, it's the multi-starred Yannick Alléno who makes this dish of the day: a veal blanquette. 

Laurent Mariotte receives a guest every week. Today, it’s chef Yannick Alléno. A multi-starred chef, he promotes French cuisine throughout the world. After defending the Ile-de-France region, he developed gourmet burgers with his son Antoine. His work on sauces would be worth a show. It is he who is delighting the table of bon vivants this week with a classic and gourmet dish, one of the French's favorites: veal blanquette. 

Chef Yannick Alléno gives all his tips for making blanquette sauce. Sauce which coats the still pink veal fillet. And the acidity is provided by the lemon. The little extra of this recipe is the morels. Laurent Mariotte reminds us that it is essential to cook this mushroom for at least 20 so that it is not toxic. Chef Yannick Alléno explains that he cooked it covered, with a little shallots. The rice accompanies the blanquette. 

You can find the written recipe and also on video on Europe1.fr. 

RECIPE OF THE DAY – YANNICK ALLÉNO’S VEAL BLANQUETTE

INGREDIENTS

  • 1 fillet of farm veal

For the veal stock

  • 1kg of pieces and remains of veal

  • 100g chopped white onion

  • 100g butter

  • Water

The vegetables

  • 1 bunch of new carrots

  • 1 bunch of new turnips

  • 2 bunches of new onion

  • Water

  • Salt

  • Butter

Rice

  • 500g sushi rice

  • 18g of salt

  • 720g of water

  • 1 chopped onion

  • Butter

For the sabayon

  • 3 Egg yolk 

  • Juice of a whole lemon

For the sauce

  • 1 tablespoon of crème fraîche

  • Lemon juice

For training

  • Chopped parsley

  • Lemon zest

  • 30 washed morels cut in 2

PREPARATION

Clean the veal fillet, cut into 18/20g cubes at a rate of 100/110g per person.

Collect the rest of the pieces (bones, fat, sinew, etc.) of meat and refrigerate to prepare the veal stock.

Make the veal stock

In a saucepan, brown the onions with the butter until transparent then add the veal.

Pour the water into the saucepan.

Bring to the boil and gradually remove the foam that forms on top.

Cook covered for 2 hours.

Pass through a strainer and let cool.

Prepare the vegetables

Peel then cut the turnips and onions in 2.

Cook separately in a pan with a little water, a knob of butter, season with salt and cover a piece of baking paper.

Remove from the pan and cut the vegetables into quarters.

Prepare the rice pilaf

In a saucepan, brown the onions with the butter until transparent. Add the rice and mix until the same result is obtained.

Add the water and cook covered in the oven at 175° for 15 minutes.

Prepare the sabayon

Whisk, cooking over low heat until the mixture thickens.

For the sauce

Cook, reducing the white stock until you obtain a thick liquid.

Whip the crème fraîche

Heat the reduced white stock over low heat, add the zabaglione, crème fraîche and a drizzle of lemon juice.

To do at the last minute, while the veal is cooking.

Finishing

Season the veal stock in a saucepan, add the pieces of veal and cook over low heat for 5/6 minutes without bringing the water to the boil.

In a saucepan, add a little white stock reduced with butter, bring to the boil and brown the vegetables and morels.

Please note, the morels must be cooked for at least 15 minutes to remove all their toxicity.

When the veal is cooked, take out the pieces and roll them in the blanquette sauce.

Add the whipped cream and serve.

© Europe 1