Recipe: Etuvée de veau en crème de Muscat

Recipe progression

1 In a pot, add a little butter and oil then brown your veal pieces, salt and pepper them, then add the thyme and minced shallot and mushrooms, cover and let sweat for 10 minutes on very low heat.

2 Remove some fat then pour your Muscat, let it reduce by half then add your fresh cream and cook for 5 to 6 minutes. Adjust the seasoning, cover then turn off your heat (so the flavors will blend).

3 In a large pan, melt your salted butter, then add your apple slices, pepper them heavily, roast them then turn them over, pour your agave syrup and caramelize your apples.

4 All that's left is to arrange them flat on a small plate.
Presentation:
On 4 hot plates, place your little veal sauté in the center, the apple slices arranged around harmoniously then at the last moment sprinkle with a little cracked pepper (for the contrast)
These mixed flavors are excellent, I discovered these Rivesaltes muscats during tastings, the one I used came from the Sarda-Malet estate and it was almost a sin to use it in cooking given its top quality!
As for Agave syrup (cactus) it can of course be replaced with maple syrup or liquid honey.
Domaine Sarda-Malet
Mas Saint Michel
Chemin de Sainte Barbe

6600 Perpignan

04 68 56 72 38