Veal Crépinettes with Potato Cakes and Bean-Cassoulet
Andreas Mayer, Restaurant Mayer's, Autriche. Flavors of Austria. Difficulty: Average.
Ingredients
| 400 g | potatoes (for potato cakes) | |
| — | Thyme, cumin | |
| 60 g | butter (for potato cakes) | |
| 100 g | crème fraîche | |
| 5 | egg yolks + 5 egg whites | |
| — | salt and freshly ground pepper | |
| — | nutmeg, Parmesan | |
| 600 g | veal backs with bone (8 medallions with a bone) | |
| 300 g | turkey without fat (or lean minced turkey) | |
| 200 g | whipped cream | |
| — | Thyme, salt, freshly ground white pepper | |
| — | parsley | |
| 4 tbsp | 60 ml | reduced Madeira |
| 4 tbsp | 60 ml | reduced Port Wine |
| 120 g | green beans, cooked, and cut into pieces | |
| 120 g | black beans, cooked | |
| 120 g | red kidney beans, cooked | |
| 2 tbsp | 30 ml | butter (for bean cassoulet) |
| — | Salt, freshly ground pepper | |
| 250 ml | Madeira | |
| 1 tbsp | 15 ml | butter (for veal sauce) |
| 2 tbsp | 30 ml | shallots, diced |
| 250 ml | veal stock (Andy Mayer's Veal Stock or homemade) | |
| 2 | garlic cloves, crushed | |
| — | rosemary | |
| 4 tbsp | 60 ml | cold butter, diced |
| 2 | potatoes, medium size (garnish) | |
| — | Oil for frying | |
| — | Few thyme twigs |
Instructions
Potato cakes:
- Add the potatoes to salted water with the thyme and cumin and bring to a boil. Cook until potatoes are tender and strain.
- Pass the potatoes through a ricer or food mill and let sit for approximately 10 minutes.
- In a large bowl, mix the crème fraîche with the butter and the egg yolks. Add the potatoes.
- Beat the egg whites and then add to the crème fraîche mixture. Season the mixture with salt, pepper, and nutmeg.
- Butter a 4-cm (1.5 inch) deep metal baking sheet and cover with a 0.5 cm (0.2 inch) layer of the potato mixture and place under a salamander (or broiler) until golden brown.
- Add another 0.5 cm layer of the potato mixture and place under a salamander until golden brown. Repeat and sprinkle the last layer with the Parmesan and place under the salamander until golden brown.
- Let cool and cut into desired form and shape. Just before serving, place in a pre-heated oven to heat and then briefly under the salamander.
Veal Crépinettes:
- Grind the turkey with the cream and wine; season to taste with the spices.
- Season the veal chops on both sides with pepper and sear quickly.
- Add the meat drippings to the ground turkey mixture and place a layer of the mixture on the chops, and smooth the mixture with the back of a wet spoon.
- Roast in an oven for approximately 10 minutes.
Bean Cassoulet:
- Mix the beans with the butter; salt and pepper.
Veal Sauce:
- Sauté the shallots in the butter with the Madeira, and reduce by half.
- Add the veal stock and simmer to reduce by half.
- Add the rosemary and garlic and let rest for 10 minutes.
- Pass through a sieve, and then add the cold butter, and season to taste.
Garnishes:
- Slice the potatoes on a mandolin into thin disks. Dry with a kitchen towel and deep-fry in oil until golden brown.
- Fry the thyme in the same oil.
Presentation:
- Place 2 chops on the plate, crossed, with the bone facing up on a line of sauce.
- In front, place the bean cassoulet on another line of sauce.
- Behind, pile the garnish like a bush.
- Serve the potato cake separately.