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    Filet of veal with cauliflower cream and frozen Grana Padano potato gnocchi

    4 people

    Chef Rosana McPhee


    • For the Grana Padano gnocchi:
    • 100 ml cream
    • 200 g whole egg
    • 180 g Grana Padano 24 months
    • 1 clove of garlic, sprig of basil, sprig of thyme
    • 1 tbsp cream fraiche
    • Salt, pepper from the mill
    • Pinch lime abrasion
    • 4 cl white port wine
    • Pinch cayenne pepper
    • For the cauliflower cream and roasted cauliflower:
    • 1 head cauliflower
    • 100 ml cream
    • 100 g butter
    • Juice of half a lime
    • Salt, pepper from the mill, brown cane sugar
    • 100 ml vegetable stock
    • 20 g Ducca
    • 4 cl roasted sesame oil
    • 2 sprigs smooth parsley
    • 1 teasp. Chopped capers
    • 1 tbsp 3 years of finely grated Grana Padano
    • For the fillet of veal with porcini mushrooms, baked sage, roasted bacon:
    • 600 g veal fillet
    • 12 leaves sage
    • 6 porcini mushrooms
    • 2 tbsp oven oil
    • 4 tbsp vegetable oil
    • 6 tbsp veal jus
    • 40 g butter
    • 1 slice smoked bacon
    • Salt, pepper from the mill
    • 20 g 3 years old Grana Padano


    STEP 1

    For the gnocchi: Bring the cream with the garlic, herbs and lime to the boil and let it stand for 30 minutes. Whip the whole egg in a cauldron over a bain-marie and add the flavored cream and warm up to 80 degrees Celsius. Add the grated Grana Padano cheese and puree the whole mixture in a thermomixer very finely. Season with salt, pepper and cayenne, add cream fraiche and leave to cool. Fill the mixture into a piping bag and apply it to a sheet metal lined with plastic wrap for a long period of time. Spray narrow strips. Put the sheet metal into freezer and allow to freeze. Stab the frozen Grana Padano mousse with a dough scraper to “gnocchi”. Freeze the gnocchi again until they are ready for use.

    STEP 2

    For the cauliflower: Cut one third of the cauliflower florets into clean, equal slices. Cut the remaining cauliflower into small pieces and sauté in sesame oil with cane sugar dust, caramelize, season with salt and pepper, add vegetable stock and cream and turn into puree cooking. Brown the butter in a saucepan until it taste slightly nutty. Add the nut butter to the cauliflower porridge and mix it together in the Thermomixer puree finely. Season with salt, pepper and lime juice and fold in the Grana Padano. Fry the cleaned cauliflower florets in hot sesame oil until golden brown. Add salt, pepper, Ducca and the finely chopped parsley and chopped capers.

    STEP 3

    For the fillet: Fry the sage in hot fat until crispy, let it drain on a cloth and salt it slightly. Bake the bacon in the oven at 180 degrees Celsius, drain and dry it, place it in a hot place. Season the veal fillet and fry it in the oven until pink, let it rest under the pass. Bring the veal jus to the boil, add the spilled meat juice to the jus and add the cold butter to mount it. Crumble the bacon and sage, except for four beautiful leaves and mix together. Grate the cleaned porcini mushrooms over the truffle slicer and add olive oil, salt and pepper.

    STEP 4

    Scorch the gnocchi with the Bunsen burner spoon the cauliflower cream over the plate with a spoon. Arrange the roasted cauliflower on top of it and the “gnocchi” star-shaped around it. Place the sliced veal fillet on the roasted cauliflower and sprinkle with coarse salt. The sliced porcini mushrooms, freshly grated Grana Padano cheese and the bacon/ointment crumbs on top sprinkle. Place the decorative sage leaf on top, sprinkle the jus around it.