This is a new consecration for the chef Hélène Darroze: she has just received a 2nd star for Marsan, her establishment in the 6th arrondissement of Paris. The juror of Top chef on M6 also likes simplicity: the proof with its recipe for veal blanquette.
Helene Darroze, juror of the cooking show Top chef on M6, is the head of the restaurant at The Connaught hotel in London, for which she already holds two stars. Voted best woman chef in the world in 2015, she has just received a second star in the 2021 Michelin Guide for Marsan, located in the 6th arrondissement of Paris. She also runs Joia, a friendly restaurant with flavors of the South West. However, the picture remains dark, because like most restaurateurs, she suffers the consequences of the closure of restaurants due to the Covid.
It was during the first confinement thatHelene Darroze conceived, produced and photographed authentic and generous recipes at home with good products, surrounded by her two daughters. She made a book out of it, Home (ed. du Cherche-Midi, 128 p., 19.90 euros), in which she offers 50 recipes with her tips and secrets. The chef offers us here the veal blanquette. To your stoves!
VERY EASY. For 6 persons. Preparation: 20 min. Cooking: 2 h 30.
- 2 kg of veal for blanquette
- 6 carrots
- 3 large leeks
- 2 onions
- 1 stalk of celery
- 1 bouquet garni
- 25 cl of dry white wine
- 2 g peppercorns
- 12 juniper berries
- 3 g coriander seeds
- 8 cloves
- coarse salt
- 50 g butter
- 50 g flour
- 150 g heavy cream
- 300 g button mushrooms
- 20 g duck fat
- 1 branch of flat-leaf parsley
Peel the carrots and onions, clean the leeks and wash the celery. Blanch the pieces of meat in boiling water poured into a saucepan for 2 to 3 minutes.
In an enameled pot, place the meat, carrots, leeks tied together, onions studded with cloves, celery and bouquet garni. Add the white wine and wet up with water. Season with coarse salt, peppercorns, juniper berries and coriander seeds. Bring to a simmer and cook over low heat for 1 hour 20 minutes.
Remove the carrots and leeks. Cook for 30 to 45 minutes more, until the meat is tender. Then carefully remove the pieces of veal and filter the broth.
In a cast iron casserole dish, pour the butter. Melt over low heat, add the flour, mix and cook gently, then pour 1 liter of cooking broth and heavy cream. Mix well using a small whisk. When the sauce has thickened slightly and is smooth, add the meats and vegetables. Let simmer for a few moments.
Peel the button mushrooms and cut them in two or four depending on their size. Fry them in a little duck fat. Season with salt and pepper, then pour them into the casserole dish. Adjust the seasoning of the sauce.
Sprinkle with sprigs of parsley. Serve with white rice.
Hélène Darroze’s tips and advice: “For a good blanquette, you need three qualities of veal: streaky meat (like tendron), gelatinous meat (like shank) and fatty meat (like shoulder or collar). And blanching the meats before cooking allows for a more tender texture.“
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