Poached loin of veal, Brussels sprout choucroute, silver skins, sea purslane, sage velouté and jerez jus
Item 1 of 1
- medium
- 8
- 5 hours
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.
First published in 2015
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Ingredients
Metric
Imperial
Veal
- 1 veal fillet, 900g
Brussels sprouts
- 300ml of Alsace wine
- 300ml of Chardonnay vinegar
- 1 bay leaf
- 2 sprigs of fresh thyme
- 1 long pepper
Choucroute
- 1 tbsp of duck fat
- 200g of Alsace bacon, brunoise
- 2 carrots, peeled and brunoise
- 1/2 celeriac, peeled and brunoise
- 16 Brussels sprouts, chiffonaded
Silver skins
- 8 silverskin onions
- 100g of unsalted butter
Sage velouté
- 10ml of olive oil
- 1 shallot, sliced
- 1 sprig of fresh rosemary, roughly chopped
- 5 sprigs of sage, roughly chopped
- 10g of unsalted butter
- 500ml of chicken stock
- 100ml of whipping cream
- 1 tsp soya lecithin
- 1/2 lemon, juiced
- 1 pinch of salt
Girolles and sea purslane
- 400g of sea purslane
- 100g of girolles
- 20g of unsalted butter
- 1 pinch of salt
Jerez jus
Chicken jus
- 2.5kg chicken neck
- 2.5kg chicken wings
- 1 tbsp of olive oil
- 2 onions, roughly chopped
- 2 carrots, roughly chopped
- 1 leek, washed and roughly chopped
- 2 celery sticks, washed and roughly chopped
- 8 garlic cloves, roughly chopped
- 20 white peppercorns
- 2 sprigs of fresh thyme
- 2 bay leaves
- 200ml of brandy
- 200ml of white wine
SAVE RECIPE
Equipment
- Sous vide or water bath
- Sugar thermometer
- Muslin cloth
- Liquidiser
- Vac pac maker
- 8 medium Vac pac bags
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
- 2.5kg chicken neck
- 2.5kg chicken wings
- 1 tbsp of olive oil
3
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
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
- 8 silverskin onions
- 1 pinch of salt
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
- 300ml of Alsace wine
- 300ml of Chardonnay vinegar
- 1 bay leaf
- 2 sprigs of fresh thyme
- 1 long pepper
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
- 1 tbsp of duck fat
- 200g of Alsace bacon
- 2 carrots
- 1/2 celeriac
15
Add and sweat the sprouts. Season and keep refrigerated until serving
- 16 Brussels sprouts, chiffonaded
16
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
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
- 100g of girolles
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
- 1 tsp soya lecithin
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
- 100g of unsalted butter
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
- 20g of unsalted butter
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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