Herb Roasted Loin of Veal, Layed Confit Potatoes with Braised Veal, Creamy Salsify, Pan Seared Sweet Bread and Parsnip Chips
By David Fritsche from Jumeirah Essex House in New York City, New York

Ingredients: (Serves 4)
32 oz Veal Loin
1 tbsp Chopped Parsley
1 tbsp Chopped Chive
0.5 tbsp Chopped Thyme
2 tbsp Fresh Butter
Salt and Pepper
Olive Oil

Preparation:
- Cut the veal into 8oz portions
- Chop all the herbs really fine
- Pan fry the veal medallions in olive oil to your liking
- Finish them with fresh butter, remove from the pan and roll it in the fresh chopped herbs

Layered Potatoes with Braised Veal

Ingredients for the Potatoes:
4 pc Large Idaho Potatoes
1 lbs Clarified Butter
1/2 clove Fresh Garlic
2 Thyme Sprigs
1 Bay Leaf
1/2 cup Chicken stock
Salt, Pepper

Ingredients for the Braised Veal:
2 pc Veal Osso Bucco
1/2 Carrot
1 Celery Stick
1 Small Spanish Onion
1 Thyme Sprig
1 qt Brown Veal Stock
1 ts Tomato Paste
1/2 Green Garden Leek
1 cup Red Wine

Preparation for the Braised Veal:
- Pan sear the osso bucco
- Add the mire poix and roast with the osso bucco until light brown
- Add the tomato paste and let it caramelize
- Deglaze with the red wine and reduce by half
- Add the brown veal stock, bring to boil and add the herbs
- Cover the pan and braise in the oven at 325 degrees till nice and tender
- Cool down in the braising liquid to preserve the meat’s flavor and keep it from drying out
- Once cold remove the osso bucco from the liquid and remove fat and bone, flake the meat into small pieces
- Add 2 tsp of the braising liquid

Preparation for the Confit Potatoes:
- Heat up the butter with the garlic, thyme, bay leaf and chicken stock to 212 degrees
- Peel the potatoes and cut them into 1/4″ discs
- Simmer the sliced potatoes in the butter really gently until they are cooked  3/4th of the way.
- Once cooked, remove from butter and sear in hot pan for some color
- Then layer 3 slices of potatoes and braised veal on top of each other and reheat in the oven at 350 degrees
- Strain the braising liquid through a fine strainer and reduce it on the stove to use as the sauce

Creamy Salsify with Pan Fried Sweet Bread Ingredients:
1 lb Fresh Salsify
1 oz Flour
1 Lemon
1 Bay leaf
1 Thyme Sprig
1 qt Vegetable stock
1 tbsp Fresh Chopped Parsley
1 pc Cooked Sweetbread
1 tsp Whipped Cream

Preparation
- Peel the salsify and put them right away in water in lemon juice to keep them from turning black.
- Mix the flour with vegetable stock and bring to boil on the stove
- Add the lemon, bay leaf, thyme, and salt
- Cook the salsify till tender in the liquid
- Strain and keep some liquid to reheat
- Finish with some fresh butter, chopped parsley and whipped cream
- Slice the cooked sweetbreads into medallions and season with salt and pepper
- Turn them in flour and pan sear them until golden brown in hot pan

Parsnip Crisp Ingredients:
1 Large Parsnip
1 cup Milk
Fleur de Sel
Truffle Oil

Preparation:
- Peel the parsnips
- Slice them really fine
- Soak them in milk for about an hour
- Dry and fry them in 325 degree hot oil
- Finish with fleur de sel and a little truffle oil

Assembly of the Plate:
- Place the herb roasted veal medallion on top of the confit potatoes and garnish it with the truffle parsnip chips
- Arrange the creamy salsify on the plate with pan seared sweet bread on top and sprinkle it with some fleur de sel
- Use the reduced braising liquid as the sauce

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Browse More:
Veal Recipes
Root & Rhizome Recipes
Fresh Herb Recipes
Offal Recipes