Tender, marinated veal fillet is served with a creamy and buttery parsnip puree and veal sauce.
Marinate the veal fillet with the condiments
Cook the parsnip with the chicken stock, honey, pancetta and shallot to a light colouration, keep aside
For the parsnip puree, cut the parsnip into large pieces and cook in water with salt
Drain parsnip and mash to a fine puree, add butter and cream
Sauté and cook the veal in butter and hazelnut oil, deglaze the pan with yellow wine vinegar, add sage and veal jus, leave to infuse
Strain through a fine chinois, finish with butter and keep aside
Spoon a quenelle of parsnip puree on the side of the plate, the parsnip brunoise and pancetta then the veal fillet
Finish with the jus and the dried pancetta
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Courtesy of Jean-Paul Jeunet at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.
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