John Myers
Veal Fillet with Savoy Cabbage, Parsley Gnocchi, Apple Sauce and Chorizo foam
The perfect veal fillet with savoy cabbage, parsley gnocchi, apple sauce and chorizo foam recipe with a picture and simple step-by-step instructions.
Savoy:
- 1 Pc. Savoy
- 1 Splash Orange juice
- 4 disc Ginger
- 1 pinch Ground ginger
- 1 tsp Butter
Parsley Gnocchi:
- 150 g Parsley
- 100 g Coriander
- 200 g Ricotta
- 1 Pc. Egg yolk
- 40 g Parmesan
- 70 g Flour mix (gluten-free)
- 40 g Millet semolina
- 1 pinch Salt
- 1 Msp Freshly grated nutmeg
- 1 tbsp Lemon zest
- Salt and pepper
Apple chutney:
- 500 g Apple
- 125 g Onions
- 200 ml White wine vinegar
- 200 g Sugar
- 1 disc Ginger
- 0,5 tsp Salt
- 1 Splash Lemon
- 1 Pc. Bay leaf
- 100 g Preserving sugar
- 500 ml Veal stock
- 2 tsp Apple chutney
- 50 g Double cream
Veal fillet:
- 1,2 kg Veal fillet
- 2 tbsp Clarified butter
- Rosemary
- Thyme
- Sage
Chorizo foam:
- 400 g Chorizo sausage
- 400 g Cream
- 1 pinch Mace
- 0,5 tsp Honey
- 1 tsp Soy lecithin
- You can prepare the apple chutney the day before. To do this, wash the apples and cut them into very small cubes. Peel the onions and also finely dice them. Put in a saucepan with the white wine vinegar, sugar, ginger, salt, lemon, bay leaf and vanilla pulp. Bring to the boil once, then simmer for about 40 minutes at a low temperature. Finally add the preserving sugar, let everything boil again at a high temperature and pour the chutney into clean jam jars.
- Remove the outer leaves from the savoy cabbage. Cut the remaining leaves into very fine strips, avoiding the hard stalk. Briefly blanch the savoy cabbage strips in boiling water, rinse ice cold and set aside.
- Prepare the gnocchi dough. Wash and roughly chop the parsley and coriander. Bring a large saucepan of water to a boil. Briefly blanch the herbs in it, then rinse with ice-cold water. Squeeze out well and purée finely with the hand blender or mixer. Put the puree in a large bowl.
- Grate the Parmesan and add to the parsley puree with the ricotta, salt, nutmeg, egg yolk, buckwheat semolina and flour. Knead into a dough with a fork.
- Place the dough on a floured work surface and shape into several rolls with a diameter of approx. 3 cm with floured hands. Cut off evenly sized pieces and press in the typical gnocchi shape with a fork. Keep the gnocchi in the refrigerator until cooked.
- For the apple sauce, bring the veal stock to the boil and reduce to approx. 200 ml. Add 2 teaspoons of apple chutney and the double cream and bring to the boil again. Keep warm.
- Set the oven to 180 ° C (top and bottom heat) Pat the veal fillet dry and parry if necessary. Heat the clarified butter in a cast iron pan and sear the veal fillet on all sides. Take out, place on aluminum foil and put the herbs on top. Let it steep in the preheated oven until the roasting thermometer shows 57 ° C.
- In the meantime, bring a large saucepan of water for the gnocchi to a boil.
- Fry the chorizo for the foam in a pan without fat, then deglaze with the cream. Simmer for about 5 minutes, add the soy lecithin, honey and mace, pour through a sieve and set aside. Briefly fry the savoy cabbage in a pan with 1 teaspoon butter and 4 slices. Season to taste with a splash of orange juice and a pinch of ground ginger.
- Put the gnocchi in the boiling water and let them steep until they float on top. Take out and drain well.
- Take the veal fillet out of the oven and let it rest for another 3 minutes. To serve, cut into slices and sprinkle with salt. Place two tablespoons of apple sauce on each plate and place two slices of veal fillet on top. Add the savoy cabbage and place 3 gnocchi on each plate. Pour some apple chutney over the veal fillet. Froth the chorizo foam just before serving and drizzle on the plate.
