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Veal chop gremolata

Serves: 4

Duration: 1 hour 15 minutes

Difficulty: Intermediate

Ingredients

  • 4 veal chop (300 - 350g)
For the gremolata:
  • 2 lemons
  • 2 limes
  • 2 oranges
  • 50g parmesan
  • 100g wild rocket
  • 1/2 bunch of basil
  • 1/2 bunch of parlsey
  • 1 garlic clove
  • 1 tbsp olive oil
  • Sea salt and crushed black pepper
For the garnish:
  • 500g carrots
  • 50g butter
  • Garlic
  • Thyme

Tender, succulent veal chops and zesty, herbaceous gremolata are a match made in heaven in this flavour-packed recipe by Raphael Grima of Les 110 de Taillevent.

First, prepare the veal chops. Season the chops with salt and pepper. In a warm pan with butter, sear the meat for a few seconds on both sides. Place it in a preheated oven for 2 minutes at 230 degrees

Wrap the carrots in foil with salt, pepper and olive oil and confit in the oven for 45 minutes at 180 degress. Use half of the carrots to make a puree by blending them with butter until smooth. Take the other half of the carrots and slice in half lengthways. Sear for a few minutes with butter, garlic and thyme in a hot pan.

To make the gremolata, mince zests of lemon, lime and orange. Grate the parmsean, chop the basil, parsely, rocket and garlic then mix everything together.

To finish the veal, add the butter, garlic and thyme to a pan over a high heat and cook the veal for 5 minutes on each side, continuously basting in the butter. Once cooked, add the gremolata on top of the meat and serve with the carrots.

Ingredients

  • 4 veal chop (300 - 350g)
For the gremolata:
  • 2 lemons
  • 2 limes
  • 2 oranges
  • 50g parmesan
  • 100g wild rocket
  • 1/2 bunch of basil
  • 1/2 bunch of parlsey
  • 1 garlic clove
  • 1 tbsp olive oil
  • Sea salt and crushed black pepper
For the garnish:
  • 500g carrots
  • 50g butter
  • Garlic
  • Thyme

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