PT5H
This veal recipe 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.
Poached loin of veal, Brussels sprout choucroute, silver skins, sea purslane, sage velouté and jerez jus