Cyril Lignac’s recipe for a delicious veal blanquette

How better to start the week than with a blanquette of veal? Cyril Lignac gives you his tips for making this dish a success, starting with asking his butcher for long-cooked meat: neck, shoulder, flank, tendon… For the rest, here is the recipe.

Preparation time: 20 minutes
Cooking time: 40 minutes
For 4 people


850g veal stew in 70g pieces
1 onion
3 carrots
3 green cabbage leaves
2 button mushrooms
1 bunch of chives
50g flour
75g + 10g butter
15 cl liquid cream
Olive oil
1 tbsp. coarse cooking salt
Fine salt and ground pepper

The steps to follow

Immerse the meat in a saucepan of salted boiling water with coarse cooking salt and boil for 5 minutes. Drain the meat with a slotted spoon onto a plate or dish. Leave aside.

Peel the carrots and the onion. Cut the carrots into rings, cut the onion into four, cut the cabbage leaves into three. Trim the earthy stems of the mushrooms and wash them, cut one into quarters, slice the other into thin slices, set aside separately. Wash and chop the chives.

In a pot with plenty of water, place the cabbage leaves, carrots, onions, quartered mushrooms, pre-cooked pieces of veal, bring to the boil, then lower the heat. Let cook for 30 minutes. At the end of cooking, pass the broth through a strainer into a salad bowl and place the vegetables and the veal in a clean saucepan.

In a saucepan, place the 75 g of butter, let it melt, add the flour, mix with a whisk and cook without browning for 12 minutes to form a roux and cook the starch well. Then pour in the broth for cooking the veal and vegetables while still lukewarm. Whisk well, add the liquid cream, mix, then check the seasoning of the sauce. Add meat and vegetables in it. Mix gently.

In a hot frying pan, pour a line of olive oil, put the sliced ​​mushrooms, season with fine salt. Let them color gently, add a knob of butter and pepper.

In a dish, place the blanquette, the mushrooms on top and sprinkle with chopped chives. Serve the dish hot.

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