Veal chops with rhubarb chutney

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Veal chops

4 veal chops, each about 250 g
4 sage leaves
2 tbsp clarified butter
Sea salt

Herb butter

2 tbsp butter
4 tbsp sage, cut into fine strips
Salt

Rhubarb chutney

300 g cubed rhubarb, fresh or frozen
2 shallots, in fine strips
4 tbsp white balsamic vinegar
2 tbsp maple syrup
1 peperoncino, deseeded, finely chopped
½ tsp salt
Black pepper
Put the veal chops together with the sage leaves into a bag and vacuum seal it. For the rhubarb chutney, put all the ingredients into a bag and vacuum seal it. Place the bag with the chops in the cooking tray. Steam (step 1). Take the meat out after the first 40 minutes, continue to steam the rhubarb chutney for another 15 minutes (step 3).
Briefly sear the chops on both sides in hot clarified butter. Season with salt. For the sage butter, fry the strips of sage in the butter on a medium heat until crispy, then add to the chops. Crush the rhubarb in the bag. Serve the chops with the warm rhubarb.
Steaming 56°C for 40 Mins
Steaming 94°C for 15 Mins

Tips

Serve with risotto.

Perforated cooking tray

Quantity Ingredient
2 shallots
Black pepper
4 veal chops
Sea salt
4 tbsp sage
2 tbsp maple syrup
Salt
2 tbsp clarified butter
300 g cubed rhubarb
4 tbsp white balsamic vinegar
4 sage leaves
½ tsp salt
2 tbsp butter
1 peperoncino

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