Poached Paupiette of veal with duxelles and puy lentils

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Poached Paupiette of veal with duxelles and puy lentils (for 2)

Ingredients:

  • 4 slices veal escalopes / schnitzel
  • 150g mushrooms (button, chestnuts, or mixed)
  • 1 clove garlic, minced
  • ½ shallot, finely chopped
  • 1½ tbsp flat-leaf parsley, finely chopped
  • salt and pepper
  • olive oil
  • a knob of /butter

For the puy lentils:

  • 100g le puy lentils
  • 50g carrots
  • ½ shallots, finely chopped
  • 1 clove garlic,minced
  • stock or water
  • salt and pepper
  • 1½ tbsp flat leaf parsley, chopped

Poaching liquid

  • 150 ml veal stock
  • 50ml red wine
  • 1 bayleaf
  • 1 shallot, thinly sliced

Steps:

  1. Prepare the lentils first. Cut the carrot in half lengthwise.
  2. In a pan, sauté the shallots in some olive oil till soft and add the garlic. Fry for 15 seconds and add the lentils and carrots. Add a little olive oil if it looks too dry.
  3. Add enough water to cover the lentils and bring it to a boil. Season well with salt and pepper and let it simmer for 20 – 30 minutes or until the lentils are softened, stirring occasionally.
  4. While the lentils are cooking, prepare the poaching liquid.
  5. In a small pan, sauté the sliced shallots till softened. Add the red wine and let it cook for about 30 seconds or until the alcohol evaporates. Add the veal stock and bayleaf and bring to a boil. Season well with salt and pepper. Turn the flame off and set aside.
  6. Chopped the mushrooms finely. In a frying pan, sauté the shallots and garlic in a little olive oil. Add the mushrooms and fry till the mushrooms are softened and the liquid is evaporated.
  7. Season well with salt and pepper, add the butter and chopped parsley and let it cool.
  8. Lay the veal escalopes on a chopping board and flatten it slightly if the escalopes is too thick. Season with salt and pepper and spoon the duxelle onto the bottom part of the escalopes. Roll it up tightly and fasten with kitchen string. Extra duxelle can be stirred into the lentils.
  9. Bring the poaching liquid back to a boil and add the veal paupiettes. Turn the flame to low and poached for about 5 minutes (shorter for rare/rose and longer for well done). Turn the meat around to ensure that it’s cooked evenly.
  10. Remove the carrots from the lentils and cut the carrots into very fine dice. Add to the lentils together with the chopped parsley.
  11. Spoon a portion of the lentils onto a plate. Remove the veal paupiettes from the poaching liquid. Remove the kitchen string and cut the veal paupiettes in the middle and plate it next to the lentils. Ladle the jus around the meat and serve.
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