Veal fillet slices with caramelized morels, potato pancakes and stuffed squash

A recipe proposed by the chef of the restaurant “La Grignotière” located in Marclopt, in Loire.

Jerome Baron-Pelossier

Jérôme Baron-Pelossier

Jerome Baron-Pelossier

Jérôme Baron-Pelossier

A recipe proposed by the chef of the restaurant “La Grignotière” located in Marclopt, in Loire.

Easy

Preparation: 1h + marinade

Cooking: 40 min

8 servings

Which caramels are used in this recipe?

Burnt sugars, blond caramel, strong caramel, traditional caramel, salted butter caramel

Ingredients

2 fillets of veal
Salt, pepper, butter
50 g large dried morels
2 dl red porto
1 dl cognac
80 g burnt sugars
80 g blond caramel
150 g foie gras

400 g mashed potatoes
50 g flour
100 to 130 g liquid cream
2 eggs
100 g fourme de Montbrison (french cheese, Loire)
1 tbsp salted butter caramel
2 dl oil
Salt, pepper
100 g chopped hazelnuts

1 kg squash cut in large slices
300 g onions
50 g butter
½ l red wine (‘Côte du Forez’ or ‘Côte Roannaise’)
100 g strong caramel

100 g shallots
2 cooked beets
50 g butter
50 g traditional caramel

Directions

Blanch morels in salted water, wash them with cold water then heat them with a knob of butter.
Flame them with cognac, wet them with porto and add the caramels with 2 dl of water.
Let stew until the morels are caramelized.
Drain them and prepare them with the rest of the cooking marinade (preserve the veal fillets in the marinade for 12 hours).
Spread the morels on a baking paper, then stuff them with the seasoned foie gras. Keep them in the freezer for 12 hours.
Pierce the veal fillets in the middle to insert the stuffed and frozen morels, roll the fillets in food wrap then in aluminum to form a big sausage.
Poach the fillets into simmering water for 30 to 40 min.
Cut out when serving.

Let the potatoes cook with the skin to make a mashed potatoes, then let cool.
Add flour, cream, eggs, seasoning and mix everything.
Once the mixture is thick and smooth, poach it. In a lightly oiled pan, let cook little round piles, put in the middle a dice of ‘fourme de Montbrison’ previously rolled in salted butter caramel.
Cover with another pancake and cook on low heat for 10 minutes.
Then roll them in the chopped hazelnuts.

Cut out rounds of 2 or 3 cm diameter in the squash with a cookie cutter.
Turn them into a cylinder (round corners in the shape of large flat-bottomed balls) and let them cook over low heat.
Put them aside and then once warm cut them in 2 to empty them with a melon spoon.
Slice onions, sweat in butter and let stew in wine and caramel until a compote.
Place the onions on the rounded squash.

Chisel the shallots, sweat them without colouring.
Add the beet cut into large dice and wet.
Cook on low heat for 10 min.
Season and mix.

Place the pancakes, the stuffed squash, cut the veal fillet and decorate with a dash of sauce.

To order a Box

cuisinez caramel

The first one is free!

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