THE MUSTARD-SAGE SLABS
(Our Play on Veal with Mustard & Sage)
Ingredients: 400g Veal escalopes (pounded thin), 6 fresh Sage leaves, 1 tbsp Dijon mustard, 50g Butter, 1 tsp Black pepper, 1 tsp Garlic powder, 100ml Chicken stock, 1 tbsp Lemon juice...
Ingredients
- 400g Veal escalopes (pounded thin)
- 6 fresh Sage leaves
- 1 tbsp Dijon mustard
- 50g Butter
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 100ml Chicken stock
- 1 tbsp Lemon juice
Cooking Method
- The Scorch Fry veal in butter on high heat for 1 minute per side until charred; remove.
- The Architect Add the sage leaves to the remaining butter; fry until dark and crispy.
- The Bloom Add mustard and spices with a 30ml splash of stock; the steam will release the sharp aromatics.
- The Swell Add remaining stock and lemon juice; boil for 2 minutes until it forms a thick yellow lacquer.
- The Marriage Return veal to the pan for 30 seconds to drench in the silk.
- The Final Flourish Top with the crispy sage and raw fresh parsley.
