Roast Veal Loin with an Aromatic Farce & Spinach Purée Sauce

Name: Roast Veal Loin with an Aromatic Farce & Spinach Purée Sauce
Yield: Serves 6
Cuisine: French
Ingredients: a few drops lemon juice; salt and freshly ground black pepper; 1 pear, peeled, cored and quartered; 150 g pork caul, soaked for 30 minutes in salted water; 2 tablespoons verjuice; finely grated zest of ½ lemon; 1 tablespoon lemon thyme leaves; 2 bunches spinach, stalks removed and leaves well-washed; 2 teaspoons extra virgin olive oil; 2 tablespoons olive oil; 2 bunches curly-leaf parsley, plucked, washed and thoroughly dried then finely chopped; 1.3 kg well-trimmed veal loin; 30 ml olive oil; 30 g unsalted butter; 1 clove garlic, finely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

I created this lovely dish using Rock Valley veal to christen the kitchen and dining room renovations of the Bellevue Hotel in 2004. The sauce was inspired by Michel Guerard’s pear and spinach purée, which makes a simple and fresh sauce with the addition of some olive oil.

Serve with Sauté Kipfler Potatoes with Saffron and Wild Garlic.

Ingredients

Oceania
Europe
Australia
France
Main course
Gluten-free
Mediterranean

Ingredients

Method