Veal and Truffle Recipe with Girolle Mushrooms

Veal and Truffle Recipe with Girolle Mushrooms

www.greatbritishchefs.com

An expertly balanced veal recipe from chef Russell Bateman with girolle mushrooms, spring onions and apricots.

View full recipe on www.greatbritishchefs.com

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Cooking tools:

  • Skillet
  • Saute pan
  • Fine-mesh sieve
  • Cheesecloth
  • Pan
  • Cutting board
  • Chef's knife
  • Colander
  • Measuring spoon
  • Kitchen scale
  • Stove
  • Oven
  • Instant-read thermometer
  • Plate
  • Spoon
  • Whisk
  • Tongs
  • Ladle
  • Mixing bowl
  • Saucepan
  • Paper towel
  • Kitchen timer
  • Serving platter
  • Pot
  • Spatula

Ingredients

  • 500g of veal fillet, English welfare
  • oil
  • salt
  • white pepper
  • 1 knob of butter
  • 250g of veal trimmings
  • 4 banana shallots, sliced
  • 4 garlic cloves, sliced
  • 1 tsp rock salt
  • 1 tbsp of white peppercorns
  • 3 sprigs of thyme
  • 1 bay leaf
  • 375ml of Madeira, plus a little extra to finish
  • 375ml of white wine
  • 500ml of chicken stock
  • 500ml of veal stock
  • 50ml of truffle juice
  • 20g of tinned truffle, brunoised
  • oil, for frying
  • 1 pointed cabbage
  • 50g of butter
  • Maldon salt
  • 160g of girolles, small
  • 4 spring onions, sliced into 0.5cm pieces
  • 2 apricots, stoned and sliced
  • 25g of butter
  • 12 fresh almonds, halved

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