Vol-au-Vent de Pintade aux Champignons
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Rack of veal with chorizo, celeriac gratin, potatoes and mushrooms, port sauce
An exceptional festive dish
Ingrédients
- Recipes for 8 people
- Main elements :
- 1 chorizo
- 1 rack of veal
- 2 carrots
- 2 onions
- 2 stalks of celery
- 4 cloves of garlic
- 1 litre of chicken stock
- 10 cl of white wine
- Elements of celery and potato gratin :
- 6 Agria potatoes
- 80 cl of milk
- 3 cloves of garlic
- 400 g button mushrooms
- 1 shallot
- 30 g of butter
- Truffle (Optional)
- 100g grated cheese
- Port sauce :
- 2 shallots
- 50g butter
- 20cl of port wine
- Juice from the rack of veal
- Miscellaneous :
- Olive oil
- Flower of salt
- Ground pepper
- Espelette pepper
- Maïzena
Présentation
- 1The rack: - Using a knife with a sufficiently long blade, "pierce" the veal loin through the centre to insert the whole chorizo. - Chop the carrots, onions, celery and crush the garlic clove. - Brown the rack of veal in a casserole dish with olive oil. - Set it aside and sweat the chopped vegetables in its place. - Add the garlic. Deglaze with white wine. - Place the rack on the vegetables and cook in the oven for about 1 hour at 180C°. - Baste every 15 minutes with the chicken stock.
- 2Celery and potato gratin: - Peel the potatoes and cut them into slices of about 3 minutes. - Do the same with the celeriac. - Heat the milk and cream in a large saucepan. Season with salt and pepper. - Add the Espelette pepper, grated nutmeg and crushed garlic cloves. - Add the potatoes and celery. - Cook everything gently until you can stick a knife into the vegetables without resistance. - Meanwhile, clean the mushrooms and chop them in a food processor. - Chop the shallot and melt it with the butter. - Add the mushrooms, salt and pepper. - Cook until the water has completely evaporated. - Add the chopped truffle (optional) and pour the mixture into the pan where the gratin filling has just finished cooking. - Carefully mix the potatoes/celery with the mushrooms. - Pour the mixture into a gratin dish, placing half of the grated cheese halfway up. The other half is placed on top of the gratin. - Place in the oven for about 40 minutes at 180C°.
- 3The sauce: - Chop the shallots and melt them in the butter. - Deglaze with the port wine, then moisten with the cooking juices from the rack of veal, which you have strained. - Reduce by half. - If necessary, thicken with cornstarch. - Adjust the seasoning.
- 4Service: - Cut the rack in front of your guests.
Chef Benoist Gérard's Tips :
