This main course from Michael Wignall is a triumph of taste, texture, colour and skill - only the bravest should attempt. You will need to cook sous-vide in this recipe so make sure you have all the equipment before you begin.  This veal dish is sure to be a show stopper, impressing friends and family with the added components of brussels sprouts, sage, girolle mushrooms, and silver skin onions

Method
1.
For the veal, trim the loin of fat and sinew, reserving the trimmings for the veal jus. Portion into 8 x 100g pieces
2.
For the chicken jus, in a large heavy-based stock pan, colour the chicken necks and wings in the olive oil to golden brown
3.
Cover with cold water and bring to the boil. Skim off impurities. Add the vegetables, aromatics and alcohol
4.
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
5.
Transfer into a large container and refrigerate overnight. The stock will set. Reserve 400ml of chicken jus for the jerez jus
6.
For the veal jus, brown the veal trimmings in a medium heavy-based pan until golden in colour
7.
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
8.
Add the browned veal trimmings and reduce until the sauce is thick and easily coats the back of a spoon
9.
Pass through a fine sieve and then a muslin cloth. Keep refrigerated until serving
10.
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
11.
For the silverskins, peel the onions and cook in boiling salted water for 3 1/2 minutes. Refresh in ice water
12.
Cut in half and trim off the root to make petals of onion. Keep refrigerated until serving
13.
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
14.
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
How to brunoise vegetables
Brunoise is a chopping technique in which you dice food into very small cubes measuring around 1mm to 2mm. First, shape the vegetable into a rectangular or square shape by cutting its four sides. Then, julienne the food by chopping it into thin lengthwise slices. Stack the slices and then hold them together lengthwise. Now chop the lengths into 2mm dice
15.
Add and sweat the sprouts. Season and keep refrigerated until serving
Chiffonading
Chiffonade is a cooking technique in which herbs or leafy green vegetables are cut into long, thin strips. This is accomplished by stacking the leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons
16.
For the purslane and girolles, pick the purslane from its stalks and keep refrigerated and covered with damp paper until serving
17.
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
18.
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
19.
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
20.
Pass through strainer into a liquidizer. Blend with the lecithin for 1 minute. Check the seasoning. Keep refrigerated until serving
21.
To assemble the dish, lay out 8 plates. Gently heat the choucroute in a medium pan. Add the reduction, and cook for 1 minute
22.
Adjust the seasoning if necessary then drain onto a cloth. Divide the mixture into 8 and spoon onto the centre of each plate
23.
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
24.
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
25.
Place 4-5 shells, coloured-side up around the veal
26.
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
27.
Gently heat the jerez jus and sauce
28.
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
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Veal loin recipe with a medium and round red wine, or a full bodied red wine

Ingredients

Veal

  • 1 900g veal fillet

Brussels sprouts

Choucroute

Silver skins

Sage velouté

  • 10ml of olive oil
  • 1 shallot, sliced
  • 1 sprig fresh rosemary, roughly chopped
  • 5 sprigs of sage, roughly chopped
  • 10g of unsalted butter
  • 500ml of Chicken stock
  • 100ml of whipping cream
  • 1 tsp of soya lecithin
  • 1/2 lemon, juiced
  • 1 pinch of salt

Girolles and sea purslane

Jerez jus

  • 100ml of red wine
  • 100ml of ruby port
  • 90ml of Jerez vinegar
  • 100ml of Cabernet Sauvignon vinegar
  • 1 bunch of sage, blanched and chopped
  • 1 shallot, blanched and chopped

Chicken jus

Equipment

  1. Sugar thermometer
  2. Sous vide or
  3. Water bath
  4. Muslin cloth
  5. Liquidiser
  6. 8 medium Vac pac bags
  7. Vac pac maker

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A rich veal recipe using the flavours of sea purslane, girolles and sage with Brussels sprouts and sumptuous jerez jus. A veal loin recipe to experience.