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Method:

 

Veal jus. Fry the veal bones well in a saucepan. Add in the vegetables and keep frying. Stir in the tomato purée, add in white wine, season and simmer. Pour in the water until the bones are
covered. Leave to simmer until the jus is reduced to a third. Strain the jus through a cloth strainer and reduce the mixture again until it`s...

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Method:

 

Veal jus. Fry the veal bones well in a saucepan. Add in the vegetables and keep frying. Stir in the tomato purée, add in white wine, season and simmer. Pour in the water until the bones are
covered. Leave to simmer until the jus is reduced to a third. Strain the jus through a cloth strainer and reduce the mixture again until it`s glazing. Slowly mount in the cold butter with
the veal jus.


Lange-pepper-tapenade mashed potatoes.
Peel the potatoes and cut into small chunks. Boil in water until tender. Place them in a warm oven and leave to dry for 10 minutes. Put them through a potato press, then mix in cream
and butter. Now add in lange-pepper and olive tapenade. Fill a piping/pastry bag with the mashed potatoes

Swiss Prime veal cutlets.
 
Bind the veal cutlets and season both sides with salt and pepper. Fry well in a hot pan, then place in the oven for 5 minutes by 250°C. Turn the cutlet and leave for another 5 minutes.
Remove from the oven and keep warm.


Asparagus.
Peel the white asparagus three times. Bring the orange juice, lemon juice, water, salt and pepper to the boil. Put in the asparagus, bring to the boil again, remove from the heat and
leave to simmer. Serve

Pipe the lange-pepper tapenade mashed potatoes in the shape of a tower on a plate. Dry the asparagus with kitchen paper and place in front of the mashed potatoes. Remove the bone  of the cutlet and carve the meat into 5 slices. Place the slices on the asparagus and then pour over some veal jus.

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Ingredients 4 persons
  • Veal cutlets
  • 2 pcs veal cutlet à 500g
  • salt and pepper
  • Lange-pepper-tapenade mashed potatoes
  • 400g potatoes
  • Charlotte
  • 3 dl cream
  • 40g butter
  • 1 pinch Lange-pepper
  • olive oil
  • Asparagus
  • 8 pcs white asparagus
  • 1/2 dl orange juice
  • 1/2dl lemon juice
  • 5 dl water
  • 1 pinch salt and pepper
  • 1 pinch sugar
  • Veal jus
  • 2 kg veal bones
  • 200 g Mirepoix ( mixture of chopped vegetables )
  • 30 g tomato purée
  • 2 dl white wine
  • 1 leaf laurel
  • 1 clove
  • 1 pinch salt and pepper
  • 40 g butter
Recipes. The Cook & Chef Institute