Roast Veal, Fermented Plums, Green Garlic Pistou, Morels

Adapted by
August 2020
Yield: 4 servings


Roast Veal:
one 8- ounce veal eye roast, trussed
0.08 ounce salt
Olive oil
1 bay leaf
1 clove garlic, smashed
1 sprig thyme
Unsalted butter
Fermented Plums:
1 kilogram firm ripe plums, weighed after removing pits
20 grams salt
Green Garlic Pistou:
50 grams crushed green garlic
5 grams salt
300 grams basil leaves, firmly packed
100 grams coarsely grated plum tomatoes
100 grams extra virgin olive oil
100 grams finely grated Mimolette cheese
2 grams xanthan gum
10 grams Ultra-tex 8
100 grams unsalted butter
400 grams morel mushrooms
50 grams minced garlic
50 grams minced shallots
5 grams salt
200 grams Sherry or Madeira
100 grams crème fraîche
To Assemble and Serve:
Nasturtium leaves


For the Roasted Veal

Season veal with salt. Cure in refrigerator 12 hours. Heat combination oven to 200°F with 50 percent moisture. Pat veal dry. In a hot pan with oil, sear veal, add bay leaf, garlic, thyme, and butter, and baste. When internal temperature reaches 135°F, rest veal 10 minutes. Keep warm.

For the Fermented Plums
To a bowl with plums, add salt, tossing to coat fruit. Transfer salted plums to vacuum bags, so that there is a little room between fruit; seal. Ferment 5 to 7 days at 18 to 25°C. After a few days the bag will swell with carbon dioxide. Burp bags, taste ferment, and reseal. When fermented to desired depth of flavor, transfer ferment to jars or earthenware crock, making sure plums are submerged in their vinegar. Cover with loose fitting lids and refrigerate.
For the Green Garlic Pistou

To a Pacojet canister, add all ingredients. Freeze. Pacotize thrice.

For the Morels

In a medium skillet over medium-heat, melt butter and add morels, garlic, and shallots, seasoning with salt. Sauté 5 minutes, stirring. Add Sherry, increase heat to high, and cook until liquid reduces by two-thirds. Add crème fraîche and cook until saucey, thick enough to coat a spoon.

To Assemble and Serve

On a serving plate, arrange a few pieces veal. Scatter some Morels and sauce around veal. Place 2 quenelles pistou by veal. Place a few wedges plums around plate. Finish with nasturtium.