Recipe courtesy of John Higgins, George Brown Chefs’ School.
Yield: 10 servings
ingredients
Potato Leek Cake
Veal Fillet
Fricasse of Escargot
Woodland Mushrooms
directions
Preheat oven to 350 degrees F.
Heat the butter in a large saute pan.
Add the leeks and shallots and cook until soft, about 6 minutes. Let cool.
Slice the potatoes thinly with a Japanese mandoline.
In a large bowl, combine the potatoes and the cheese, reserving 1/2 ounce of the cheese.
Season.
Line a large baking dish with parchment paper.
Rub the baking dish with garlic and butter.
Alternate layers of potato and sauteed leeks.
Sprinkle with cheese and bake for 1 hour.
Let cool, then refrigerate overnight.
Remove from the pan the next day and cut into wedges.
Reheat on a baking dish in a 350 degree F. oven.
Rub the veal with the 1 tsp. grape seed oil, peppercorns, chopped garlic and thyme and marinate for 20 minutes.
Season the veal and heat the remaining grape seed oil in a cast iron pan on high heat.
Sear the veal on both sides about 30 seconds per side.
Put it in a moderate oven (350 degrees F) and cook until pink.
Remove veal from pan and reserve pan for Fricasse of Escargot.
Put the veal on a small baking pan, spread with the mustard and dust with the pumpkin seeds.
Glaze under a broiler for about 1 minute.
In reserved cast iron pan (it should be hot) that the veal was cooked in, heat the 1 tbsp. butter on medium heat.
Add the shallots, garlic and escargots.
Cook until the shallots and garlic are softened, about 5 to 6 minutes.
Add the white wine and chicken stock.
Season with salt and pepper and cook until reduced by two-thirds, about 5 minutes.
Lift out the escargots, add the cream and continue to cook for about 5 to 7 minutes or until reduced to about 1/2 cup.
Put the mixture in a blender and blend until smooth.
Put the sauce in a pot and add the escargots.
Bring to a boil.
Season and add the remaining 1/2 tbsp. butter and the parsley.
Set aside and keep warm.
Put the butter in a hot pan.
Add the shallots and mushrooms.
Cook until the shallots are translucent, about 6 minutes.
Add the white wine.
Simmer for 1 minute and season to taste.
Place the potato cake in the centre of each of the plates and top with veal.
Put the mushrooms around the veal (and any other cooked vegetables you may have).
Coat the veal with Fricasse of Escargot.