Grilled milk-fed veal, carrot puree, morels and balsamic sauce

Prep time

• Milk-fed veal marinade: Place all the ingredients indicated in a dish, immerse the piece of meat in the mixture and refrigerate for 48 hours!
• Carrot puree Cook the potatoes, then the classic carrots... Pass them through a vegetable mill, then for the ultimate, very smooth result, pass them through a sieve (using a raclette, spatula or pastry horn). Incorporate fresh cream and knob of butter. Season
• Small vegetables Blanch the green vegetables by passing them fairly quickly in boiling hot salted water, Drain then immerse them in a container with ice Cook the carrots and especially the new potatoes for a longer time, which you also immerse in the frozen water. Pass the carrots and asparagus through a mandolin (or cut lengthwise) Cut the potatoes in the same way. These small vegetables will then be browned on the grill (except the peas which will be satisfied with blanching)
• Tile Mainly decorative, the tile gives an elevation to your presentation while adding a marine flavor touch to your dish. Mix grapeseed oil and water in equal portions (one volume each) with a quarter volume of flour, then squid ink... mix with a hand blender, it's very effective... Then, like a pancake, but with a much longer cooking time, pass this dough in the pan until the water evaporates and you obtain a dark and crispy veil of lace.
• The sauce ! Place the carrot tops, salicornia, walnuts and grapeseed oil in a blender (or blender by default). Brown small diced marinated veal in a pan with a shallot. Blend the contents of the pan, an egg and the mixture made in the blender... Remove their stems and then stuff the Morel heads with the mixture previously obtained. Suture the base of the head using a wooden skewer. In a frying pan, melt the butter in which we spread the morels, on one side…then the other. Flambé with cognac, then sprinkle with veal stock… Leave to simmer for 20 to 25 minutes No less! To be consumed, the morels must undergo this cooking time... Meanwhile, in a pan, brown shallots in butter, deglaze with white wine, then add the same quantity of balsamic vinegar. At the end of cooking the morels, remove them and reserve them on a separate plate. Pour the balsamic vinegar mixture into the juice remaining at the bottom of the pan where the mushrooms were cooked, bring to a simmer and pass through a strainer (or strainer/sieve) to keep only the juice...
• Go to the plancha! On a preheated plancha, place the veal grenadins that you have previously cut from the marinated piece (2 to 3 centimeters thick). as well as the small vegetables waiting… Remove at your cooking convenience.
• The Chef's bonus: to complete this recipe, you can hay smoke your grenadins straight out of the plancha. In a cast iron casserole dish, make a support that reaches halfway up to place the pieces of meat, slide some hay around the edge, ignite with a blowtorch and cover immediately... leave for 2/3 minutes to “infuse” then serve.