Recipe: Lemon Veal Blanquette

Name: Lemon Veal Blanquette
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 4 servings
Ingredients: 800 g d'épaule de veau de lait (sous la mère); taillée en 12 morceaux de 65 g environ; 1litre 1/2 de lait bio; 2 échalotes ciselées; 1 carotte de sable en petite mirepoix; 2 feuilles de laurier; un peu de thym citron; 1/2 citron confit la pulpe retirée et émincée en fine julienne; 1 jus de citron non traité; 8 olives noires de Nyons dénoyautées et émincées; sel et poivre de Timut (si vous avez); 120 g de bon beurre de baratte; 80 g de farine de blé type 55.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4/5 (12 reviews) Meat

Prep 60 min

Cook 45 min

Total 1h45

Servings 4 serv.

Ingredients for 4 servings

800 g milk-fed veal shoulder (grass-fed)
cut into 12 pieces of approximately 65 g each
1.5 liters organic milk
2 chopped shallots
1 sandy carrot cut into small mirepoix
2 bay leaves
a little lemon thyme
1/2 preserved lemon with pulp removed and sliced into fine julienne
1 juice of untreated lemon
8 pitted black olives from Nyons, sliced
salt and Timut pepper (if available)
120 g good churned butter
80 g wheat flour type 55

Step-by-step directions

1 In a pot, melt 40 g of butter then add shallots, carrots, thyme and bay leaf, sweat for 5 minutes, then add your meat pieces, salt and pepper, add the lemon juice, cover and let sweat gently for 10 minutes.

2 Then moisten with the milk and at boiling point, cover and cook gently for 35 minutes.

3 Decant the meat pieces onto a tray, remove the bay leaves, then blend and strain your sauce.

4 In this same pot, melt the 80 g of butter and add the flour, let this roux cook for 5 minutes, then add your strained liquid, stir with a whisk, then add your lemon zest, after 5 minutes plate in nice deep dishes topped with your sliced black olives.
You can serve with good pilaf rice, some fresh pasta or a bed of spinach for example.

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