Pumpkin Seed Crusted Veal Fillet and Fricasse of Escargot

  • serves 10
Christine Cushing
Christine Cushing

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

Yield: 10 servings

4 Ratings
Directions for: Pumpkin Seed Crusted Veal Fillet and Fricasse of Escargot

Ingredients

Potato Leek Cake

3 Tbsp butter

½ lb(s) leek, julienned

2 Tbsp chopped shallot

2 lb(s) potato, peeled

4 oz gruyere cheese, grated

2 Tbsp butter

2 Tbsp chopped garlic

coarse salt, and freshly cracked black pepper

Veal Fillet

10 veal, fillets, 6 oz. each

1 tsp grape seed oil

1 tsp crushed black peppercorns

2 tsp chopped garlic

1 tsp fresh thyme

coarse salt, and freshly cracked black pepper

2 Tbsp grape seed oil

2 Tbsp grain mustard

2 Tbsp pumpkin, seeds, toasted

Fricasse of Escargot

1 Tbsp butter

40 escargots, cut in half

1 Tbsp chopped shallot

2 Tbsp chopped garlic

½ cup plus 2 tbsp. white wine

½ cup chicken stock

1 ½ cup whipping cream, (35%)

coarse salt, and freshly cracked black pepper

Woodland Mushrooms

2 Tbsp butter, chopped

1 ½ Tbsp chopped shallot

1 ¼ cup chanterelle or shiitake mushroom

2 Tbsp white wine

Assembly

Directions

Potato Leek Cake

1. Preheat oven to 350 degrees F.

2. Heat the butter in a large saute pan.

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

4. Slice the potatoes thinly with a Japanese mandoline.

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

6. Season.

7. Line a large baking dish with parchment paper.

8. Rub the baking dish with garlic and butter.

9. Alternate layers of potato and sauteed leeks.

10. Sprinkle with cheese and bake for 1 hour.

11. Let cool, then refrigerate overnight.

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

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

Veal Fillet

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

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

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

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

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

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

7. Glaze under a broiler for about 1 minute.

Fricasse of Escargot

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

2. Add the shallots, garlic and escargots.

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

4. Add the white wine and chicken stock.

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

6. 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.

7. Put the mixture in a blender and blend until smooth.

8. Put the sauce in a pot and add the escargots.

9. Bring to a boil.

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

11. Set aside and keep warm.

Woodland Mushrooms

1. Put the butter in a hot pan.

2. Add the shallots and mushrooms.

3. Cook until the shallots are translucent, about 6 minutes.

4. Add the white wine.

5. Simmer for 1 minute and season to taste.

Assembly

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

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

3. Coat the veal with Fricasse of Escargot.

See more: Shellfish, Beef, Dinner, Main, Mushrooms, Potatoes, Vegetables


https://www.foodnetwork.ca/recipe/pumpkin-seed-crusted-veal-fillet-and-fricasse-of-escargot/3330/

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