Ludo a la Maison Season 11, Episode 9 Blanquette de Veau

Veal Blanquette For the veal 1kg Veal breast, cut into 1.5in cubes 1 Onion, Large cut in half 2 Cloves 2 Carrots, peeled and cut into rounds 1 Leek, whites only 1 Bouquet garni (Bundle of 1 sprig flat leaf parsley, 1 sprig thyme, 1 bay leaf and leek green) Salt to taste 1. For the veal, place the cubes of meat into a large saucepan, cover with cold water and bring to the boil. Peel the onion, cut in half and stud with the cloves. 2. When the water is boiling, reduce the heat until the water is simmering gently, then simmer for 10 minutes, skimming off any froth that collects on the surface of the liquid. 3. Add the vegetables, bouquet garni and a large pinch of salt. Continue to simmer for a further 1 hour 20 minutes, adding more water as necessary to cover the veal and vegetables. (NB: The pan contents should be covered by the water at all times.) 4. While the meat is simmering, carefully 2 1/4 cups of the cooking liquid. 5. When the veal pieces are tender, remove them from the pan and set aside. Keep warm. For the onions and mushrooms 24 Cocktail onions, peeled 9oz Button mushrooms, cleaned and halved Veal cooking liquid 1. Place the cocktail onions and mushrooms into a separate pan and pour over the reserved cooking liquid. 2. Bring the cooking liquid to the boil, then reduce the heat until the liquid is simmering. 3. Continue to simmer the onions and mushrooms for 15-20 minutes, or until tender. 4. Drain the onions and mushrooms, collecting the cooking liquid in the pan with the veal in it. Keep the drained onions and mushrooms warm. For the sauce Cooking liquid from the onions and mushrooms 1 1/3 Cups Double cream 2 Egg yolks 2 Tbsp Creme fraiche Salt + Black pepper 1. For the sauce, strain the cooking liquid from the veal into a clean saucepan. (Discarding the vegetables) 2. Bring the cooking liquid to a boil and continue to boil for 12-15 minutes, or until reduced by half. 3. Meanwhile, in a bowl, mix together the egg yolks and crème fraîche until well combined. 4. Stir in the double cream, and egg yolk mixture then return the mixture to boil for a further 4-5 minutes. 5. Season, to taste, with salt and freshly ground black pepper, then strain the mixture through a fine sieve. For the potatoes 1kg Fingerling potatoes, washed 2 Tbsp Italian parsley, chopped Olive oil Salt + Black pepper 1. Add the potatoes to a large pot and cover with salted water. 2. Bring to a boil and reduce to a simmer. Cook until tender (15-20 minutes) 3. Drain the water and toss the potatoes with olive oil and parsley. 4. Season with salt and pepper. To serve 1. Spoon some of the veal, onions and mushrooms into the center of each of 6-8 serving plates. 2. Spoon the sauce over the top and serve with the fingerling potatoes on the side.