Chef David Fritsche of the Jumeirah Essex House in New York City won the contest with his recipe for Herb Roasted Loin of Veal, Layered Confit Potatoes with Braised Veal, Creamy Salsify, Pan Seared Sweet Bread and Parsnip Chips (recipe below). Le Québécois awarded Chef Fritsche with a trip for two to Montreal and $1000 in cash.
Contest finalists included:
- Osso Bucco Stuffed Herb crusted Veal Chop over Porcini and White Truffle Risotto with Brunello de Montalcino Sauce, Philip Kane, chef de cuisine, The Colony Bay Club, Bonita Springs, Fla.
- Techniques in Veal: Spring braise en Croute, Saute & Crepenette, Dean A. Thomas, executive chef, Barona Valley Ranch Resort & Casino, Lakeside, Calif.
- 21st Century Veal Tonnato: Braised Grain-fed Veal Osso Bucco and Sashimi Tuna Roll with Celery Root Horseradish Mash, Pignoli Nut Chive Gremolata and Bone Marrow Balsamic Reduction, Dino Jagtiani, chef/owner, Temptation Bar & Restaurant, Cupecoy, St. Maarten, Netherlands Antilles
- Veal Scalopini Salad with Grilled Pancetta Wrapped Figs, Goat Cheese & Shitake Mushrooms, Connie Deady, corporate chef, Occidental Petroleum Corp., Los Angeles
Every recipe entered in the contest is now a part of the Le Québécois professional veal recipe collection, along with general application ideas and information about each cut. Le Québécois Grain-fed Veal is the future of veal. Chefs are switching to grain-fed veal because of its competitive price point, it has the attributes that progressive chefs and patrons seek and, in taste-test after taste-test, it wins on flavor, tenderness and texture.
Herb-Roasted Loin of Veal, Layered Confit Potatoes with Braised Veal, Creamy Salsify with Pan-Seared Sweetbreads and Parsnip Chips
David Fritsche, senior sous chef, Jumeirah Essex House, New York City
Photo credit: Ryan Clark
Recipe and photo courtesy of Le Quebecois Grain-fed Veal
Photo credit: Ryan Clark
Recipe and photo courtesy of Le Quebecois Grain-fed Veal
Yield: 4 servings
1 32-oz. veal loin, cut into 8-oz. portions
Salt and pepper, as needed
Olive oil, as needed
2 T. fresh butter
1 T. parsley, finely chopped
1 T. chive, finely chopped
1/2 T. thyme, finely chopped
Layered Confit Potatoes with Braised Veal (recipe follows)
Creamy Salsify with Pan-Seared Sweetbreads (recipe follows)
Fleur de sel, as needed
Parsnip Chips (recipe follows)
Method (1) Season the veal medallions, and pan-fry the in olive oil till you liking. Finish them with fresh butter, then remove from pan, and roll it in the herbs. (2) Place the herb-roasted veal medallion on top of the Layered Confit Potatoes with Braised Veal. Arrange on the plate the Creamy Salsify with Pan-Seared Sweetbreads on top, and sprinkle it with some fleur de sel. Garnish with Parsnip Chips and reserved reduced braising liquid (from the Layered Confit Potatoes with Braised Veal).
Layered Confit Potatoes with Braised Veal
2 veal osso bucco
1/2 carrot, chopped
1 celery, chopped
1 small Spanish onion, chopped
1/2 green garden leek, chopped
1 t. tomato paste
1 c. red wine
1 qt. brown veal stock
1 thyme spring
1 lb. clarified butter
1/2 clove garlic
2 thyme springs
1 bay leaf
1/2 c. chicken stock
Salt and pepper, as needed
4 large Idaho potatoes, peeled and sliced into 1/4"-thick rounds
Method (1) Pan-seared the osso bucco. Add the mire poix, and roast with the osso bucco until light brown. Add the tomato paste, and let it caramelize. Deglaze with the red wine, and reduce by half. Add the brown veal stock and thyme, and bring to a boil. (2) Cover the pan, and braised in a 350°F oven till nice and tender. Cool down in the braising liquid so all the flavor stays in the meat and does not dry out. (3) Once cool, remove the osso bucco from the liquid. Remove fat and bone, and flake the meat into small pieces. Add 2 t. of the braising liquid back to the meat. Strain the remaining braising liquid through a fine strainer, and reduce; reserve sauce. (4) Heat up butter with garlic, thyme springs, bay leaf, chicken stock, salt and pepper to 212°F. (5) Simmer the sliced potatoes in the butter stock really gently until they are cooked to 3/4 of the way. Remove, and sear in hot pan for some color. (6) Then layer 3 slices of potatoes and braised veal on top of each other. Reheat in a 350°F oven.
Creamy Salsify with Pan-Seared Sweetbreads
1 lb. fresh salsify
1 oz. flour
1 qt. vegetable stock
1 lemon, sliced
1 bay leaf
1 thyme spring
Salt, as needed
Fresh butter, as needed
1 T. fresh parsley, chopped
1 t. whipping cream
Sweetbreads, cooked and sliced
Flour, as needed
Method (1) Peel fresh salsify, and hold in lemon water until ready to use to prevent discoloration. (2) Mix the flour with vegetable stock, and bring to a boil. Add the lemon, bay leaf, thyme, salt and salsify. Cook the salsify till tender. Strain, but keep some liquid. (3) Finish salsify with some fresh butter, parsley and whipping cream. (4) Season sweetbreads, and turn them in flour. Pan-sear until golden brown.
Parsnip Chips
1 large parsnip, peeled and sliced fine
1 c. milk
Fleur de sel, as needed
Truffle oil, as needed
Method (1) Soak parsnip slices in milk for about an hour. (2) Dry, and deep-fry them in 325°F oil. Finish with Fleur de sel and a little Truffle oil.