Jonathan Trouillet’s Veal Blanquette

On Saturday 8^th June, Jonathan Trouillet, current head chef at Bistro Mosman, delighted a sell-out crowd at the Peter’s Demonstration Kitchen showcasing Chasseur’s brand new Peppermint collection of cast iron cookware.

Utilising an selection of pieces from the vibrant new cookware range, Trouillet cooked up an array of delicious dishes including our personal favourite, Veal Blanquette. In fact, this dish is so incredible that we just had to share it with you so you can try it yourself!

Ingredients

2kg Veal Shoulder or Shank (diced into large pieces)

2 Large Onions

2 Garlic Cloves

2 Carrots

2 Celery Sticks

1L Strong Chicken Stock

Salt & Freshly-Ground Black Pepper

100g Butter

50g Plain Flour

250g Button Mushrooms

1 Lemon

100g Crème Fraiche

2 Egg Yolks

Parsley

Method

Place the veal in a Chasseur Round French Oven, cover with cold water and bring to the boil. Drain and rinse the veal.

Combine the veal, onion, carrots, celery and garlic with the stock and simmer covered over medium-low heat for about 90 minutes until the veal softens.

Melt half the butter in a small saucepan and gradually add the flour to make a white roux. Add the roux to the French Oven and simmer until thickened.

In the saucepan, heat the remaining butter and gently cook the mushrooms until they are tender. Add the lemon juice, salt and pepper to taste then set aside.

In a small bowl whisk together the egg yolks and crème fraiche, then add this ‘liaison’ to the French Oven. Add the mushroom mixture and finish with chopped parsley. Adjust salt and pepper to taste if needed.

Whether you’re looking to recreate this amazing culinary delight or looking to concoct some mouth-watering recipes of your own, explore our full collection of Chasseur cookware right here.