Veal roast with eggplant and mushroo
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2 rates
Preparation : 20 min
Cooking : 35 min
Total time : 55 min Rest : 0 min
4 people
800 g of veal roast
0.5 L of water
4 aubergines
4 tbsp of chopped chervil
100 g of butter
300 g of mushrooms (ideally porcini)
1 yellow lemon
300 ml of veal stock
1 pinch of coarse sea salt
RECIPE STEPS
1
Generously salt the roast, wait 10 minutes. Pour the water into the reservoir of the Steam Cooker, place the roast in a steam basket, put the lid on, cook for 35 to 40 minutes at 100 °C.
- 800 g of veal roast
- 1 pinch of coarse sea salt
- 0.5 L of water
2
Wash the eggplants. Cut in half lengthwise, remove the ends then slice into thin strips. Wash and dry thoroughly in a towel, arrange in the other basket. Quickly rinse the mushrooms, dry them in a towel, cut into thin slices.
- 4 aubergines
- 300 g of mushrooms (ideally porcini)
3
After 10 minutes of roasting, add the eggplants and then the mushrooms 5 minutes later.
Let it drain.
- 4 aubergines
- 300 g of mushrooms (ideally porcini)
4
Prepare the sauce: in a saucepan, simmer the veal stock over low heat for 5 minutes, then add the juice of 1/2 a lemon while stirring gently. Add the diced butter while stirring. Adjust the seasoning with possibly the other half of the lemon. Keep warm.
- 100 g of butter
- 300 ml of veal stock
- 1 yellow lemon
5
Slice the roast into thin slices, surround with vegetables, drizzle with sauce, garnish with chervil.
Serve hot.
- 4 tbsp of chopped chervil