Recipe VEAL FILLET WITH CHANTERELLE MUSHROOMS AND KASHA, CREAMY ALMOND MILK EMULSION

To prepare this dish

Ingredient list

Garnish (Part 1)

500 g chanterelle mushrooms
50 g Elle & Vire gourmet butter 82% fat
25 g shallots
1/4 bunch flat leafed parsley
300 g kasha
sugar

Almond Milk Creamy Emulsion

350 g Excellence whipping cream 35% fat
250 g Elle & Vire Whole Milk
drops bitter almond extract
50 g egg white
sugar

COOKING OF THE VEAL FILETS

10 pieces veal filets
50 g Elle & Vire gourmet butter 82% fat
fleur de sel
pepper
chervil
tarragon

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

Elle & Vire Whole Milk

The recipe,
step by step

1. 1

   Garnish (Part 1)

   Cook the kasha in boiling water. Clean and wash the chanterelle mushrooms and toss rapidly in butter. Finely chop the shallots.Thinly slice the flat-leaf parsley

2. 2

   Almond Milk Creamy Emulsion

   Bring the milk to the boil and add the almond paste. Pour in a blender and blend. Add the cream and the bitter almond extract. Strain through a china cap sieve.

3. 3

   COOKING OF THE VEAL FILETS

   Cook the veal filets in frothy butter.

4. 4

   Garnish (Part 2)

   Sauté the chanterelle mushrooms in butter. Remove from the heat and add the flat-leaf parsley and shallots. Sauté the kasha in butter.

5. 5

   To Serve

   Heat the sauce to 80 °C, add the egg white and mix simulteaneously.

   Plate

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A few words about the author…

Sébastien Faré

Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.