This month, I combine the charm of French cuisine with the flavors of Italy for Schär.
I have reinvented the traditional Blanquette de Veau in a version with veal tenderloin in coconut milk.
A culinary composition created around potato gnocchi.
A word on the decor and the photographic production.
These sleek, clean shots were captured by Laura B.
To create my table decoration, I invited the brands SEMA Design (Bleu Orient Collection for tableware) and Green Gate (Red ceramic dish).
Ingredients
– Potato Gnocchi“Schär” (300g)
– A fillet of veal
– A bunch of fresh thyme
– 10 cl coconut milk
– 3 tbsp. at s. coconut oil
– 1 egg yolk
– 40g brown rice flour
– 2 carrots
– Fresh grated ginger
– Mushrooms de Paris
– Salt
– 40 g vegetable butter
Meat
1/ Cut the veal tenderloin into pieces on a board. Place the meat in a ceramic dish.
Peel the carrots, cut them into slices and add them to the preparation.
Cut the Paris mushrooms into quarters and add them too, as well as the thyme and ginger.
Wet to the height, add the coconut oil, salt and cook for 1 hour in the oven at 180 degrees.
2/ In a bowl, add 40 g of vegetable butter (previously melted in the pan).
Add the rice flour. Mix and dilute with the cooking juices. Let simmer for 10 minutes.
3/ Beat the egg yolk with the coconut milk, mix with the meat, heat through and serve.
Pasta
4/ In a saucepan, bring 1L of water to a boil with a teaspoon of olive oil (this will prevent the pasta from sticking).
When the water is boiling, pour the Gnocchi Schär .
Cook for about 8 min (Al dente) by lowering the cooking temperature.
Rediscover the universe of Schär on their website.
Photo credit:Laura B for labeauteparisienne.com
