Recipe veal blanquette with truffles and rice pilaf
BY SÉBASTIEN MONCEAUX
Difficulty
easy
Preparation and rest
45 min sauce / 45 min rice
Cooking time
1h30
Recipe for 8 people
Rice Pilaf
- 80 g butter
- 150 g sweet onions
- 400 g long rice
- 750 ml chicken stock
- 1 bouquet garni
- 10 g salt
- 1 g ground white pepper
- 40 g butter
Blanquette
- 1.8 kg of veal shoulder
- 200 g sweet onions
- 200 g carrots
- 200 g leeks
- 5 g thyme
- 5 g bay leaf
- 1 g rare pepper
- 5 g coarse salt
Pickled mushrooms
- 1 L water
- 150 ml lemon juice
- 50g of salt
- 1.9 kg button mushrooms
- 2.5 g herbes de Provence
- 2.5 g ground pepper
- 50 ml grape seed oil
- 5 g salt
- 1 g lemon peel
Veal soup
- 45 g Basmati rice
- 500 ml of liquid cream
- 1 L cooking stock
- 7 g salt
- 1 g ground pepper
- 100 g butter
- 50 ml lime juice
- 2 g lime peel
Preparation
step 1: preparation of ingredients
Preparation of the blanquette of veal with truffles :
- Prepare the cooked carrots by heating them in a little white stock and butter.
- Heat the meat, sauce and mushrooms together (vacuum packing is possible),
Preparation of the pickled mushrooms :
- Boil the water, lemon juice and salt.
- Poach the mushrooms, cut into quarters, for about 5 minutes.
- Let them cool down, season with herbs de Provence and oil, lemon zest.
- Set aside and keep in a cool place.
step 3: preparing the rice pilaf
- Chop the sweet onions and sweat them in butter in a Russian pan over low heat.
- Pour in the unwashed rice and add the pearl.
- Moisten with the boiling chicken stock.
- Season and add the bouquet garni.
- Bring to the boil and cover tightly with a lid and baking paper.
- Bake in the oven at 200°C for about 15 to 20 minutes.
- Leave to rest for 15 minutes before uncovering.
- Set aside and finish with butter to send.
step 2: preparing the veal soup
- Reduce the cooking stock with the aromatic garnish to 1 litre.
- Moisten with the 500 g of liquid cream and the raw rice (3% binding agent).
- Cook again for 30 minutes with the rice.
- Blend in the butter to obtain a smooth and homogenous sauce.
Assembly and finishing :
- Arrange the pigeons and strips of black Melanosporum truffle on top of the rice in a soup plate and finish with the herbs.
- Add freshly ground pepper and serve the rice on the side with the roasted flaked almonds as a topping.
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