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Sautéed Quebec Milk-Fed Veal
with Oyster Mushroom and Glazed Pearls |
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- Strips of oyster mushrooms
- Leek cut in julienne
- Small frozen onions
- 10 ml (2 tsp) of butter
- 15 ml (1 tbsp) of maple syrup
- A 1/2 lemon’s juice
- Salt and pepper
- 1 pinch of nutmeg
- 20 ml (4 tsp) of olive oil
- 400 g (about 1 lb) of Quebec Milk-Fed Veal strips
- 25 ml (5 tsp) of Xeres vinegar
- 150 ml (about 3/4 cup) of poultry stock
- 10 ml (2 tsp) of starch
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Preparation
- Remove the foot of the oyster mushroom and cut in strips.
- Slice thinly the white of the leek in julienne, poach in a casserole filled with hot salted water for 1 minute, refresh and set aside.
- Poach the onions in the same water for 1 minute, drain and set aside.
- In a pan, on medium heat, melt the butter and lightly brown the onions for
3 to 4 minutes.
- Add the syrup and cook for 1 minute. Add the lemon juice, season with salt, pepper and nutmeg and set aside.
- In another pan, on medium heat, heat the oil and rapidly brown the milk-fed veal strips for 2 to 3 minutes.
- Add the oyster mushrooms and the leek and keep cooking for 2 minutes.
- Add the Xeres vinegar and reduce by half.
- Add the poultry stock, bring to a boil, thicken with starch diluted in water and add the onions previously set aside.
- Cook for 1 minute and serve with garlic cream noodles.
This recipe was prepared by the Institut de tourisme et d’hôtellerie du Québec (ITHQ), for the course Le Veau
de lait du Québec dans tous ses états.
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