Recipe: Veal Chop from the Mother Plancha-Grilled

Name: Veal Chop from the Mother Plancha-Grilled
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 2 servings
Ingredients: 1 belle côte de veau "sous la mère"* de 400 g environ; un mélange d'une noix de beurre d'Echiré avec quelques grains de fleur de sel un peu de wakamé(ou algues séchées); quelques échalotes coupés en 2; finition avec des feuilles de basilic thaï(de mon jardin); une pointe d'huile de colza; sel et poivre du moulin

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.4/5 (7 reviews) Meat

Prep 15 min

Cook 14 min

Total 29 min

Servings 2 serv.

Ingredients for 2 servings

1 beautiful veal chop "from the mother"* of approximately 400 g
a mixture of a knob of Echiré butter with a few grains of fleur de sel and a little wakame (or dried seaweed)
a few shallots cut in half
finishing with Thai basil leaves (from my garden)
a hint of rapeseed oil
salt and freshly ground pepper

Step-by-step directions

1 Heat your plancha on setting 2 (medium)

2 Pass your veal chop through a little seasoned rapeseed oil and place it on your plancha, with the shallot halves around it, cook for 7 minutes on each side.

3 Then place the knob of aromatic butter on your meat, turn off the plancha
and sprinkle your Thai basil which with its inimitable taste between tarragon and anise will pair absolutely divinely with that of roasted veal.

4 Let it rest thus for 10 minutes on your plancha with 5 cl of water around it then cut it up trying to recover the maximum amount of juice to coat your pieces of meat with.
I don't know if "perfect" taste exists in this world but in any case what pleasure in its tasting, I had served it at the time with a sauté of fresh porcini mushrooms;
* This 4-month-old veal with 2 milk feedings per day came to us from Bazas

Veau Algues Veau sous la mère Beurre d'échiré