Blanquette de Veau

Veal and vegetables poached in a pale broth enriched with cream and egg yolks for a delicate white stew.

Ingredients

• 600g beef chuck
• 400g puff pastry
• 2 tbsp sliced shallots
• 1 tsp fresh thyme
• 2 tbsp unsalted butter
• 1 cup celery stalks, sliced
• a handful of fresh tarragon, chopped
• a drizzle of Gruyère cheese

Instructions

1. 1

   Pat the sea bass fillets dry, season generously with salt, pepper, and herbes de Provence, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat unsalted butter in a wide pan or heavy pot over medium-high heat and sear the sea bass fillets until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced shallots and sliced leeks over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the fresh thyme and pearl onions, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the sea bass fillets to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the sea bass fillets is tender and cooked through, roughly 1 hr 30 mins.

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