Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Sauté of veal with carrots, lemon and vermouth
Serves 6 Starters and mains
Ingredients
- 1kg boned shoulder or leg of pink British veal
- 2½tbsp plain flour
- seasoning, including caster sugar
- 70g butter
- 3 shallots, finely chopped
- herb bundle of tarragon sprigs, parsley and bay leaf
- 150ml white vermouth
- 450ml veal stock or good chicken stock
- 18-24 small pickling onions, peeled and left whole
- 500g carrots, peeled and thickly sliced
- shredded zest of ½ a lemon
- 2 large egg yolks
- 142ml carton double cream
- 2tbsp chopped parsley and tarragon, mixed lemon juice
Method
Cut the veal into large cubes of about 5cm. Season the flour with salt and black pepper and dust the meat with it. Heat 25g of the butter in a deep, lidded frying pan and quickly seal the veal on all sides until golden brown. Transfer to a dish with a slotted spoon and set aside.
Lower the heat, add another 20g butter to the pan and cook the shallots gently for 5-6 minutes until soft but not browned. Return the veal, add the herbs and a good pinch of caster sugar, turn up the heat, add the vermouth and bring to the boil, letting it cook and reduce for 2-3 minutes before adding the stock. Season, bring to the boil again, then simmer gently, covered, for 40-50 minutes or until the veal is cooked and tender, stirring occasionally.
Meanwhile, melt the remaining butter in another wide saucepan and fry the whole onions gently all over until golden. Lift them out and set aside. Add the carrots to the pan, turn in the butter, then add 1tsp caster sugar, a pinch of salt, the lemon zest and water to cover the carrots. Bring to the boil and cook, uncovered, for 10-12 minutes.
Return the onions to the pan and continue to cook until the onions and carrots are tender and slightly caramelised and only a few tablespoons of the liquid remain. Keep warm.
Transfer the veal to a bowl with a slotted spoon and discard the herb bundle. Beat the egg yolks and cream together then beat in a ladleful of the hot, not boiling, liquid. Return this mixture to the pan and cook very gently without boiling, stirring all the time until the sauce thickens a little.
Return the veal to the sauce with most of the chopped herbs. Add the onions and carrots and reheat slightly. Adjust the seasoning, adding a little lemon juice if necessary, then serve, sprinkled with the remaining chopped herbs.
Serve with bread or rice to mop up the juices.
Advertisement