Recipe courtesy of John Higgins, George Brown Chefs' School.
Directions for: Pumpkin Seed Crusted Veal Fillet and Fricasse of Escargot
Ingredients
Potato Leek Cake3 Tbsp butter
lb(s) leek, julienned
2 Tbsp chopped shallot
2 lb(s) potato, peeled
4 oz gruyere cheese, grated
2 Tbsp butter
2 Tbsp chopped garlic
coarse salt, and freshly cracked black pepper
Veal Fillet10 veal, fillets, 6 oz. each
1 tsp grape seed oil
1 tsp crushed black peppercorns
2 tsp chopped garlic
1 tsp fresh thyme
coarse salt, and freshly cracked black pepper
2 Tbsp grape seed oil
2 Tbsp grain mustard
2 Tbsp pumpkin, seeds, toasted
Fricasse of Escargot1 Tbsp butter
40 escargots, cut in half
1 Tbsp chopped shallot
2 Tbsp chopped garlic
cup plus 2 tbsp. white wine
cup chicken stock
1 cup whipping cream, (35%)
coarse salt, and freshly cracked black pepper
Woodland Mushrooms2 Tbsp butter, chopped
1 Tbsp chopped shallot
1 cup chanterelle or shiitake mushroom
2 Tbsp white wine
AssemblyDirections
Potato Leek Cake1. Preheat oven to 350 degrees F.
2. Heat the butter in a large saute pan.
3. Add the leeks and shallots and cook until soft, about 6 minutes. Let cool.
4. Slice the potatoes thinly with a Japanese mandoline.
5. In a large bowl, combine the potatoes and the cheese, reserving 1/2 ounce of the cheese.
6. Season.
7. Line a large baking dish with parchment paper.
8. Rub the baking dish with garlic and butter.
9. Alternate layers of potato and sauteed leeks.
10. Sprinkle with cheese and bake for 1 hour.
11. Let cool, then refrigerate overnight.
12. Remove from the pan the next day and cut into wedges.
13. Reheat on a baking dish in a 350 degree F. oven.
Veal Fillet1. Rub the veal with the 1 tsp. grape seed oil, peppercorns, chopped garlic and thyme and marinate for 20 minutes.
2. Season the veal and heat the remaining grape seed oil in a cast iron pan on high heat.
3. Sear the veal on both sides about 30 seconds per side.
4. Put it in a moderate oven (350 degrees F) and cook until pink.
5. Remove veal from pan and reserve pan for Fricasse of Escargot.
6. Put the veal on a small baking pan, spread with the mustard and dust with the pumpkin seeds.
7. Glaze under a broiler for about 1 minute.
Fricasse of Escargot1. In reserved cast iron pan (it should be hot) that the veal was cooked in, heat the 1 tbsp. butter on medium heat.
2. Add the shallots, garlic and escargots.
3. Cook until the shallots and garlic are softened, about 5 to 6 minutes.
4. Add the white wine and chicken stock.
5. Season with salt and pepper and cook until reduced by two-thirds, about 5 minutes.
6. Lift out the escargots, add the cream and continue to cook for about 5 to 7 minutes or until reduced to about 1/2 cup.
7. Put the mixture in a blender and blend until smooth.
8. Bring to a boil.
9. Put the sauce in a pot and add the escargots.
10. Season and add the remaining 1/2 tbsp. butter and the parsley.
11. Set aside and keep warm.
Woodland Mushrooms1. Put the butter in a hot pan.
2. Add the shallots and mushrooms.
3. Cook until the shallots are translucent, about 6 minutes.
4. Add the white wine.
5. Simmer for 1 minute and season to taste.
Assembly1. Place the potato cake in the centre of each of the plates and top with veal.
2. Put the mushrooms around the veal (and any other cooked vegetables you may have).
3. Coat the veal with Fricasse of Escargot.
See more: Shellfish, Beef, Dinner, Main, Mushrooms, Potatoes, Vegetables