Veal Medallions with Sides

Ingredients

• 200 g small chanterelles
• 50 g butter
• Pepper
• nutmeg
• 150 g stale white bread (without crust)
• 0.125 l hot milk
• 2 tbsp chopped parsley
• 2 Eggs
• 1 pork net
• 5 medium firm potatoes
• 3 Tbsp liquid butter
• 5 shallots
• 3 tbsp oil
• 50 ml port wine
• 50 ml red wine
• 500 g veal back, deboned
• 1 veal kidney
• 8 juniper berries
• 0.125 l veal stock (from the jar)
• 1 tbsp gin

Instructions

1. 1.

   Rub the mushrooms with kitchen paper and slice them into very thin rounds. Heat half the butter, sauté the mushroom slices. Season with salt, pepper, and nutmeg. Let cool.

2. 2.

   Cut the white bread into cubes, pour hot milk over it and let soak briefly. Stir in parsley and eggs, season with salt, pepper, and nutmeg, and mix well.

3. 3.

   Soak the pork net in warm water. Then lay it out on a kitchen towel to dry. Cut into 4 pieces. Arrange the mushrooms as a ring of 6 cm diameter on the net pieces. Spread about 1 cm of the bread mixture over them. Wrap the net around the parcels and trim excess edges.

4. 4.

   Preheat the oven to 180°C.

5. 5.

   Wash, peel, and slice the potatoes thinly with a mandoline. Grease 4 round molds and fan the potato slices into them. Drizzle with liquid butter and bake for 20 minutes.

6. 6.

   Peel, dice the shallots and sauté in 2 tbsp oil until translucent. Deglaze with port wine and red wine, reduce over high heat. Remove from stove.

7. 7.

   Slice the veal back into 4 pieces, season with salt and pepper, and sear each side for 3 minutes in a mixture of oil and butter. In another pan, brown the chanterelle parcels in a little butter on both sides. Slice the kidney and quickly fry it, add chopped juniper berries and deglaze with gin. Plate the potato gratins onto four plates, top each with some shallot confit and a kidney slice. Distribute veal back slices with a bit of veal stock over the plates and serve with the chanterelle galettes.

8. 8.

   Serve with blanched spinach sautéed in butter.