Poached loin of veal, Brussels sprout choucroute, silver skins, sea purslane, sage velouté and jerez jus

Poached loin of veal, Brussels sprout choucroute, silver skins, sea purslane, sage velouté and jerez jus

Poached loin of veal, Brussels sprout choucroute, silver skins, sea purslane, sage velouté and jerez jus

For the veal, trim the loin of fat and sinew, reserving the trimmings for the veal jus. Portion into 8 x 100g pieces
  • 1 veal fillet
For the chicken jus, in a large heavy-based stock pan, colour the chicken necks and wings in the olive oil to golden brown
  • 2.5kg chicken neck
  • 2.5kg chicken wings
  • 1 tbsp of olive oil
Cover with cold water and bring to the boil. Skim off impurities. Add the vegetables, aromatics and alcohol
  • 2 onions
  • 2 carrots
  • 1 leek
  • 2 celery sticks
  • 8 garlic cloves
  • 20 white peppercorns
  • 2 sprigs of fresh thyme
  • 2 bay leaves
  • 200ml of brandy
  • 200ml of white wine
Simmer on a medium heat for 1 hour, skimming every 10 minutes. Pass the stock through muslin cloth and reduce for another 30 minutes until the liquid lightly coats the back of a spoon
Transfer into a large container and refrigerate overnight. The stock will set. Reserve 400ml of chicken jus for the jerez jus
For the veal jus, brown the veal trimmings in a medium heavy-based pan until golden in colour
Drain off the fat and wipe out the pan. Scrape any fat from the surface of the set chicken jus and melt the stock in the clean pan
Add the browned veal trimmings and reduce until the sauce is thick and easily coats the back of a spoon
Pass through a fine sieve and then a muslin cloth. Keep refrigerated until serving
For the veal, put each portion in a separate vac pac bag and vacuum to 60 melabites, with a tablespoon of veal jus in each bag. Poach at 58°C for 32 minutes
For the silverskins, peel the onions and cook in boiling salted water for 3 1/2 minutes. Refresh in ice water
  • 8 silver skin onions
  • 1 pinch of salt
Cut in half and trim off the root to make petals of onion. Keep refrigerated until serving
For the Brussels sprouts reduction, combine the wine, vinegar and aromatics in a medium heavy-based pan and reduce to a syrup. Reserve until ready to serve
  • 300ml of Alsace wine
  • 300ml of Chardonnay vinegar
  • 1 bay leaf
  • 2 sprigs of fresh thyme
  • 1 long pepper
For the choucroute, in a large heav-based pan, heat the duck fat. Fry the diced bacon until crisp. Then sweat the brunoised root vegetables until soft but with no colour
  • 1 tbsp of duck fat
  • 200g of Alsace bacon
  • 2 carrots
  • 1/2 celeriac
Add and sweat the sprouts. Season and keep refrigerated until serving
  • 16 Brussels sprouts, chiffonaded
For the purslane and girolles, pick the purslane from its stalks and keep refrigerated and covered with damp paper until serving
  • 400g of sea purslane
Using a damp j-cloth, wipe any dirt from the girolles. With a small sharp knife, scrape the outer layer from the stalk and trim. Keep in a dry container in the fridge until serving
  • 100g of girolles mushrooms
For the jerez juice, in a medium heavy-based pan, reduce the alcohol, herbs and shallot to 100ml. Add the chicken jus and reduce to 250ml. Pass through a muslin cloth. Keep refrigerated until serving
  • 100ml of red wine
  • 100ml of ruby port
  • 90ml of Jerez vinegar
  • 100ml of Cabernet Sauvignon vinegar
  • 1 bunch of sage
  • 1 shallot
For the sage velouté, sweat the shallot in olive oil for 1 minute. Add the sage. Add the chicken stock, and simmer for 4 minutes. Add the cream, and simmer for 1 minute. Add the salt and lemon
  • 1 shallot
  • 10ml of olive oil
  • 5 sprigs of sage
  • 500ml of chicken stock
  • 100ml of whipping cream
  • 1 pinch of salt
  • 1/2 lemon
Pass through strainer into a liquidizer. Blend with the lecithin for 1 minute. Check the seasoning. Keep refrigerated until serving
  • 1 tsp soya lecithin
To assemble the dish, lay out 8 plates. Gently heat the choucroute in a medium pan. Add the reduction, and cook for 1 minute
Adjust the seasoning if necessary then drain onto a cloth. Divide the mixture into 8 and spoon onto the centre of each plate
Remove the cooked veal from the bag. Slice each portion into two rounds. Glaze with the reserved, warm veal jus and place on the Brussels sprout choucroute
Lay the onion shells cut-side down in a warm non-stick pan. Bring to a warm temperature and cook until golden. Baste with foaming butter, season and drain on a cloth
  • 100g of unsalted butter
Place 4-5 shells, coloured-side up around the veal
Melt the butter in a hot pan until foaming. Add the girolles and sea purslane and toss for 20 seconds. Season then drain onto a cloth. Sprinkle around the plate
  • 20g of unsalted butter
Gently heat the jerez jus and sauce
Finally heat the velouté in a small pan to 62°C. Blitz with a hand blender. Take a spoonful of bubbles from the top and place over the dish. Serve immediately



Brussels sprouts


Silver skins

Sage velouté

Girolles and sea purslane

Jerez jus

Chicken jus