Champenoise Cuisine

Suckling veal chop
pan roasted, vegetable ragout, Jabugo ham

I) Suckling veal from Limousin
Take an undressed milk-fed veal chop of 450g (with the fat and bone not removed).
Brown both sides of the veal chop in a casserole with a little bit of olive oil.
Finish cooking in the oven at 240° for 4-5 minutes.

II) Recuperate the bone and fat trimmings to make the veal jus.
Brown the trimmings.
Brown the aromatic seasonings.
Deglaze with 1/3 liter of dry white wine (in three pours).
Add white stock and let boil until liquid reduces down to a thick jus.
When the veal chop is finished cooking, deglaze the casserole dish with white wine and veal just.
Let boil and monter au beurre (swirl in pieces of cold butter, one at a time, whisking until melted).

III) For the vegetable ragout, take a large amount of appropriate in season vegetables and cook them separately.
Cook green vegetables à l’anglaise (in large amounts of salted water) and caramelize the others (water, pepper, sugar).
Keep all cooking liquids from the caramelized vegetables to add to the veal jus.

IV) Arrange like in the photo and then add herbs for decoration and several slices of  Jabugo ham.