Veal Rack with fondant potatoes and Vegetables
Veal (600g) pre seared, after 4 Day rest in the refrigerator, SV
@58.5° C 3hr, added some fresh rosemary to the bag. Sea salt, Malabar pepper.
Fondant potatoes pan seared in clarified butter, finished on low heat (30 min) with garlic dices, fresh marjoram, vegetable broth and 30ml white Riesling.
Parsnip, beans, carrots, and cauliflower simmered in veg broth at mid temperature, strained and quick seared in clarified butter, fresh rosemary, and sage. S/P.
The sauce: 20 g light roux, vegetable broth, Riesling, and the reduction of the fondant potatoes. Added ½ an diced apple what considerably lighten the sauce up and overlaid any remaining flour taste from the roux might occur in the background. The one reason I rarely use roux in sauces. I used an older apple already shoeing some wrinkles to be sure the fruit acidity is not appearing as strong in combination with the Riesling.
Nice. The Veal was extremely tender.
Managed 300g of the Rack, what clearly set ahead the dinner plans for tomorrow.
