Veal chops with Chablis sauce and pan-fried mushrooms
List of ingredients
Serves 4
4 veal chops each weighing around 200g, 2cm thick
30cl Chablis
Olive oil for brushing
A bouquet garni
40cl crème fraîche
salt and black pepper
For the accompaniment:
150g oyster mushrooms
150g chanterelle mushrooms
150g regular mushrooms
1 tbsp. olive oil
1 clove of garlic
2 shallots
parsley leaves
salt and black pepper
Sommelier’s tip
Chablis
An intense Chablis that, when mature, offers aromas of hazelnut and wild and field mushrooms, similar to the dish. Sometimes it can bring out a hint of blueberry from the chanterelles, and a touch of undergrowth. This elegant, fleshy wine is a perfect fit with the succulent and tender veal as well as with the softer, fruitier texture of the chanterelles. The sauce, with its balance of sweetness, fat, and vivacity, harmonizes with the vigor of the Chablis.
Method
1.Heat a cast iron griddle pan for 2-3 minutes until hot. Brush the chops with olive oil and season on both sides. Cook for around 3-4 minutes on each side.
2.For the Chablis sauce, pour the wine into a saucepan with the same quantity of water and the herbs. Cook for around 20 minutes over a medium heat. Remove the bouquet garni, raise the heat, and boil for five minutes. Strain and add the cream. Heat and leave to reduce by around one third. Season and serve hot.
3.Wash and dry the mushrooms. Remove the stalks and then cut into quarters or slice as desired. Heat the oil over a medium heat in a large frying pan. Fry the mushrooms for around five minutes. When they start to brown, add the finely chopped garlic and shallot, and continue frying for a further 4-5 minutes. Season and add the chopped parsley.
Chef’s tip
Cook the mushrooms in oil rather than butter, as butter makes them burn. You can stew the mushrooms in a covered pan for a few minutes to encourage them to release their water, giving them more bite.
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