Milk-fed veal a la plancha, carrot purée, morels and balsamic sauce

Préparation

• Milk-fed veal marinade : Put all the ingredients in a dish, dip the meat in the mixture and refrigerate for 48 hours!
• Carrot purée Cook the potatoes, then the classic carrots... Put them through a food mill, then for the ultimate creamy result, sieve through a sieve (using a raclette blade, spatula or pastry horn). Stir in crème fraiche and a knob of butter. Season to taste
• Small vegetables Blanch the green vegetables by placing them fairly quickly in boiling hot salted water, Drain and plunge into a container with ice. Cook the carrots and especially the new potatoes for longer in the ice water. Mince the carrots and asparagus (or cut lengthways). Cut the potatoes in the same way. These small vegetables will then be browned on the griddle (except for the peas, which can be blanched).
• Tile Mainly decorative, the tuile lifts your presentation while adding a touch of seafood flavour to your dish. Mix equal parts of grapeseed oil and water (one part each) with a quarter of a part of flour, then squid ink... using a hand blender, it's very effective... Then, just like a crêpe, but with a much longer cooking time, pan-fry the mixture until the water has evaporated and a dark, crispy lace is formed.
• The sauce! Blend the carrot tops, samphire, walnuts and grapeseed oil in a blender (or blender by default). Brown the small cubes of marinated veal in a frying pan with a shallot. Blend the contents of the frying pan, one egg and the mixture from the blender... Remove the stems and stuff the morel heads with the mixture. Stitch the base of the head with a wooden skewer. In a frying pan, melt the butter in which we lay the morels, on one side... then the other. Flambé with cognac, then drizzle with veal stock... Simmer for 20 to 25 minutes no less! The morels must be cooked for this long before they can be eaten... Meanwhile, in a frying pan, fry some shallots in butter, deglaze with white wine, then add the same amount of balsamic vinegar. When the morels are cooked, remove them and set aside on a separate plate. Pour the balsamic vinegar mixture into the remaining juice at the bottom of the pan where the mushrooms were cooked, bring to a simmer and strain through a sieve (or colander) to keep only the juice...
• Vamos a la plancha! On a pre-heated plancha, arrange the veal grenadins that you have cut from the marinated meat (2 to 3 centimetres thick). As well as the baby vegetables... Remove as required.
• Chef's tip: to complete this recipe, you can hay smoke your grenadins as they come out of the griddle. In a cast-iron casserole dish, create a support halfway up the sides to hold the pieces of meat, slide some hay around the edge, ignite with a blowtorch and cover immediately... leave to "infuse" for 2/3 minutes, then serve.