Recipe: Veal Steaks A La Marseillaise

Veal Steaks A La Marseillaise

Serves 4

Ingredients

Method

50 g Pistachio Nuts

500 g Salsify

125 g Butter

4 Veal Steaks from the loin or the leg about 150g each

¼ tsp Salt and Pepper (to your taste)

2 tsp Plain Flour

1 tbsp Parsley (Chopped)

3 tbsp Pernod

150 ml Chicken or Veal Stock

75 ml Cream (Double)

¼ tsp Pinch of Saffron Powder

Cover the pistachios with boiling water, leave for 5 minutes then drain and slip off the skins. Chop roughly.

Peel the salsify and chop into 5cm lengths, boil until tender (about 15 minutes), then drain.

Heat half the butter in a frying pan. Coat the veal in salt, pepper and flour and add to the pan. Fry for 8 minutes each side. Transfer to a warm dish and keep warm.

Add the remaining butter to the pan, add the salsify and fry gently for 2-3 minutes. Sprinkle with Parsley and keep warm in a dish.

Add the Pernod and stock to the pan and boil until reduced by half. Reduce the heat, add the cream and saffron and simmer for 5 minutes. Taste and adjust seasoning.

Serve the veal surrounded by the salsify. Pour the sauce over and sprinkle with pistachios.