Poached Fillet of Rose Veal and Slow-Braised Veal Tail with Morels, Lentils, Quinoa and Parsley Root Cream

Name: Poached Fillet of Rose Veal and Slow-Braised Veal Tail with Morels, Lentils, Quinoa and Parsley Root Cream
Yield: Serves 8
Cuisine: Australia
Ingredients: 1 Onion, cut into 2 cm (¾ inch) Dice; 2 Carrots, Cut into 2 cm (¾ inch) Dice; 50 ml (1¾ fl oz) Olive Oil; 2 White Celery Stalks (Inner Stalks), cut into 2 cm (¾ inch) Dice; 2 Sprigs Thyme; 1 Garlic Clove, Finely Chopped; 8 × 12 cm (4½ inch) Long Strips of Veal Tail; 1 Bay Leaf; Fine Sea Salt; 2 litres (70 fl oz/8 cups) Reduced Veal Stock (Demi-Glaze); 1 × 50 g (¾ oz) Black Winter Truffle; 40 Garlic Chive Buds; 2 × 700 g (1 lb 9 oz) Rose Veal Fillets

Preparation info

Serves
8

Difficulty
Complex

Appears in

Quay

By Peter Gilmore

Published 2010

About

This dish combines two cuts of veal and two cooking methods — poaching and slow braising. The contrast of the different cuts of meat and styles of cooking makes an interesting combination. Accompanying the veal is a rustic mixture of nuts and grains with parsley root cream and shaved winter truffle.

Ingredients

2 × 700 g (1 lb 9 oz) Rose Veal Fillets
2

Oceania
Australia
Sydney
Main course
Gluten-free
Winter

Method

Trim both ends of the rose veal fillets until you have a 20 cm (8 inch) uniform middle cut section. Reserve the trimmings for another use. Cut each fillet into two