Sunday, October 01, 2006

Veal medallions with shrimp

The colour and the quality of the ingredients attracted me to this recipe inspired by chef Dominique TOULOUSY, which can be made using any white meat.


Preparation and cooking time : 45 minutes
Ingredients for 4

16 jumbo shrimp
1 600 gr veal filet
1 chopped shallot onion
50 ml oil
100 ml veal stock
1 pinch of saffron
200 ml white vermouth
2 courgettes
2 carrots
30 gr butter
Salt, pepper


  • Poach the jumbo shrimp in a stock for 10 minutes.
  • Peel the shrimps.
  • Cut the veal filet into medaillons.
  • Fry the veal in oil, and reserve.
  • Drain the oil from the frying pan, and heat the chopped shallot.
  • Add the veal stock, and scrape the pan to loosen the residues from the veal. Reduce on a low heat.
  • Add the saffron, and the vermouth.
  • Reduce again on a low heat.
  • Strain the sauce, then stir in the butter off the heat.
  • Keep this sauce warm in a bain-marie.
  • Cut the courgette and carrot into thin strips, and poach in water.


  • Lay out the veal medallions with the shrimp on top.
  • Add the courgette and carrot slices.
  • Replace the shrimp heads for decoration.
  • Complete the dish with the sauce.


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