Sherry Poached Rose Veal with Potato and Anchovy Gratin
- Preparation Time: 10 mins
- Serves: 6
- Cooking Time: 95 mins
- Ready Time: 105 mins
- Cooking Method: Poaching
- Difficulty: easy
1kg Rose Veal Boneless Rolled Shoulder
750ml chicken stock
375ml Dry fino sherry
125ml Oloroso (sweet) sherry
2 Tbsp Sherry vinegar
1 litre warm water
2 fresh bay leaves
1 tsp fresh black pepper corns
1 sprig fresh thyme
125g beef jus
1 Tbsp soft brown sugar
4 garlic cloves, crushed
3 Tbsp fresh parsley, chopped
1 tsp fresh thyme, chopped
3 tsp anchovies, finely chopped
1 pinch freshly ground white pepper
700gm Desiree potatoes, very thinly sliced
100gm Manchego cheese* (hard goat’s cheese)
*If you don’t like goat’s cheese use Parmesan
Heat the stock, sherry, sherry vinegar, bay leaves, thyme and peppercorns in a large saucepan with one litre of water.
Bring to the boil. Boil for 5 minutes then add your Rose Veal.
Return to the boil then turn the heat down and simmer for 1 hour turning the meat twice during that time.
Turn off the heat and allow the meat to rest in the liquid for 30 minutes.
Put the sliced potato into a shallow gratin dish. Mash the anchovy and garlic with a mortar and pestle. Add the fresh herbs, salt and pepper and mix into the cream. Taste! You may wish to gradually add 1 tsp of anchovy at a time to ensure it’s going to be to your taste.
Pour the cream mixture over the potato and bake in a hot oven for 40 minutes covered in foil.
After baking for 40 minutes, remove the foil, sprinkle with grated cheese and bake for a further 20 minutes.
Allow to rest so you can slice before serving.
Put 250mls of the poaching liquid in a small pot and add the veal glaze and brown sugar. Reduce the liquid to a syrupy jus (it will take about 15 minutes).
Serve the poached Rose Veal atop the gratin with your choice of veggies. Pour a little jus over each serving.
Rose Veal recipe lovingly supplied by our Gourmet Direct chefs!