Pumpkin Seed Crusted Veal Fillet and Fricasse of Escargot

Pumpkin Seed Crusted Veal Fillet and Fricasse of Escargot
10 servings

Recipe courtesy of John Higgins, George Brown Chefs’ School.

Yield: 10 servings



Potato Leek Cake

Tbsp butter
lb(s) leek, julienned
Tbsp chopped shallot
lb(s) potato, peeled
oz gruyere cheese, grated
Tbsp butter
Tbsp chopped garlic
coarse salt, and freshly cracked black pepper

Veal Fillet

veal, fillets, 6 oz. each
tsp grape seed oil
tsp crushed black peppercorns
tsp chopped garlic
tsp fresh thyme
coarse salt, and freshly cracked black pepper
Tbsp grape seed oil
Tbsp grain mustard
Tbsp pumpkin, seeds, toasted

Fricasse of Escargot

Tbsp butter
escargots, cut in half
Tbsp chopped shallot
Tbsp chopped garlic
cup plus 2 tbsp. white wine
cup chicken stock
1 ½
cup whipping cream, (35%)
coarse salt, and freshly cracked black pepper

Woodland Mushrooms

Tbsp butter, chopped
1 ½
Tbsp chopped shallot
1 ¼
cup chanterelle or shiitake mushroom
Tbsp white wine


Step 1

Preheat oven to 350 degrees F.

Step 2

Heat the butter in a large saute pan.

Step 3

Add the leeks and shallots and cook until soft, about 6 minutes. Let cool.

Step 4

Slice the potatoes thinly with a Japanese mandoline.

Step 5

In a large bowl, combine the potatoes and the cheese, reserving 1/2 ounce of the cheese.

Step 6


Step 7

Line a large baking dish with parchment paper.

Step 8

Rub the baking dish with garlic and butter.

Step 9

Alternate layers of potato and sauteed leeks.

Step 10

Sprinkle with cheese and bake for 1 hour.

Step 11

Let cool, then refrigerate overnight.

Step 12

Remove from the pan the next day and cut into wedges.

Step 13

Reheat on a baking dish in a 350 degree F. oven.

Step 14

Rub the veal with the 1 tsp. grape seed oil, peppercorns, chopped garlic and thyme and marinate for 20 minutes.

Step 15

Season the veal and heat the remaining grape seed oil in a cast iron pan on high heat.

Step 16

Sear the veal on both sides about 30 seconds per side.

Step 17

Put it in a moderate oven (350 degrees F) and cook until pink.

Step 18

Remove veal from pan and reserve pan for Fricasse of Escargot.

Step 19

Put the veal on a small baking pan, spread with the mustard and dust with the pumpkin seeds.

Step 20

Glaze under a broiler for about 1 minute.

Step 21

In reserved cast iron pan (it should be hot) that the veal was cooked in, heat the 1 tbsp. butter on medium heat.

Step 22

Add the shallots, garlic and escargots.

Step 23

Cook until the shallots and garlic are softened, about 5 to 6 minutes.

Step 24

Add the white wine and chicken stock.

Step 25

Season with salt and pepper and cook until reduced by two-thirds, about 5 minutes.

Step 26

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.

Step 27

Put the mixture in a blender and blend until smooth.

Step 28

Put the sauce in a pot and add the escargots.

Step 29

Bring to a boil.

Step 30

Season and add the remaining 1/2 tbsp. butter and the parsley.

Step 31

Set aside and keep warm.

Step 32

Put the butter in a hot pan.

Step 33

Add the shallots and mushrooms.

Step 34

Cook until the shallots are translucent, about 6 minutes.

Step 35

Add the white wine.

Step 36

Simmer for 1 minute and season to taste.

Step 37

Place the potato cake in the centre of each of the plates and top with veal.

Step 38

Put the mushrooms around the veal (and any other cooked vegetables you may have).

Step 39

Coat the veal with Fricasse of Escargot.

Rate Recipe

My rating for Pumpkin Seed Crusted Veal Fillet and Fricasse of Escargot