Original creation by
Laurent Surut,
Chef of the Belle rive restaurant
Angers, France
ORLOFF VEAL
Chef :
Brand
Quantity :
Recipe for 2 people
INGREDIENTS
Ingredients
• 1 small roast veal
• 1 large clove garlic
• butter
• thyme
• salt, pepper
• 1 beautiful Williams pear
• 1 parsnip
• some Paris mushrooms
• 100 g cream
• Emmental
• a few slices of Vendée ham (raw ham)
• Belle de Brillet® pear liqueur
Step
Cut the veal into medallions.
Melt the butter in a pan with the garlic clove cut in half and
two sprigs thyme.
Brown the medallions for about 2 minutes on each side.
Season. Remove from the pan and set aside.
Slice the pear without peeling.
Fry the slices in the previous pan.
Add the parsnip peeled and sliced, the Paris mushrooms, then
again the veal medallions by removing the threads. Cook for
2 minutes.
Deglaze with Belle de Brillet® pear liqueur before adding the
cream.
Slice the Emmental then the Vendée ham.
Dressing: Place a veal medallion in the centre of the plate
and place a slice of parsnip, a slice of Emmental and a slice of
Vendée ham on top.
Repeat the operation: medallion, parsnip, emmental, ham to
obtain a mille-feuille.
Place a few Paris mushrooms and pour in a little sauce.
Garnish with a sprig thyme.
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