The Simple Art of Salt Block Cooking: Grill, Cure, Bake and Serve with Himalayan Salt Blocks by Jessica Harlan Kelley Sparwasser

Author:Jessica Harlan, Kelley Sparwasser [Harlan, Jessica; Sparwasser, Kelley]
Format: epub
ISBN: 9781612435091
Publisher: Perseus Books, LLC

VEAL AND HARICOTS VERTS BUNDLES WITH LEMON SAUCE

These bundles are a bright combination of flavors and make an elegant presentation for dinner, whether you are entertaining guests or serving a romantic dinner. For a variation of this recipe, you could substitute chicken or pork cutlets for the veal.

MAKES 4

For the Sauce

3 tablespoons unsalted butter, divided

1 tablespoon minced shallot

1/2 teaspoon minced garlic

1/4 cup white wine

1 teaspoon Dijon mustard

1 cup chicken stock

2 tablespoons fresh lemon juice

1/2 teaspoon lemon zest

1 tablespoon finely chopped Italian parsley

kosher salt

freshly cracked black pepper

For the Veal and Haricots Verts Bundles

4 veal scaloppine (2–2-1/2 ounces each)

freshly cracked black pepper

1/2 pound haricots verts, stem ends trimmed

1 teaspoon grapeseed oil

1Preheat a salt block on the stove or grill, beginning with low heat and gradually increasing the temperature to medium-high, until the surface temperature is about 400°F.

2Meanwhile, make the sauce. Melt 1 tablespoon of the butter in a medium saucepan over medium-high heat. Add the shallot and sauté until translucent, about 2 minutes. Add the garlic and cook, stirring constantly, about 30 seconds. Add the white wine, bring to a boil, and reduce by half, 3 to 4 minutes. Whisk in the mustard. Add the chicken stock, bring to a boil, and reduce by two-thirds, 7 to 9 minutes. Whisk in the lemon juice, and cook for another minute. Turn off the heat, and whisk in the remaining 2 tablespoons of butter. Stir in the lemon zest and parsley, and lightly season to taste with salt and pepper. Cover to hold.

3Place the veal between two pieces of plastic wrap or wax paper. Using a meat mallet, gently pound out the veal until 1/8 inch thick. Season with cracked black pepper.

4Coat the haricots verts in the grapeseed oil. Spread them evenly over the hot salt block. Cook, turning occasionally, until bright green and showing some searing, about 3 minutes. Remove and set aside.

5Lay two pieces of veal on the salt block. Cook until the edges begin to curl and are browned on one side, about 2 to 2-1/2 minutes. Turn and cook the second side until browned, about 2 minutes. Remove from the salt block, keep warm. Repeat with the remaining two pieces of veal.

6Evenly divide the haricots verts into four bundles. Place a bundle at the end of each scaloppine, and roll the veal, secure with a toothpick or decorative cocktail pick. Pour the sauce over the top, and serve.

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