Recipe: Lemon Veal Blanquette

Name: Blanquette de veau de lait citronnée
Prep time: 60 min
Cook time: 45 min
Total time: 165 min
Yield: 4 portions
Ingredients: 800 g d'épaule de veau de lait (sous la mère)taillée en 12 morceaux de 65 g environ1litre 1/2 de lait bio2 échalotes ciselées1 carotte de sable en petite mirepoix2 feuilles de laurierun peu de thym citron1/2 citron confit la pulpe retirée et émincée en fine julienne1 jus de citron non traité8 olives noires de Nyons dénoyautées et émincéessel et poivre de Timut (si vous avez)120 g de bon beurre de baratte80 g de farine de blé type 55.

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

Prep 60 min

Cook 45 min

Rest 1h

Total 2h45

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.

Blanquette de veau Veau sous la mère