Gary Jones
Pitou glazed white rocks veal fillets souffle of green beans
Serves 6
Ingredients
2 small veal fillets cleaned, trimmed, cut into 18 small medallions
200g potatoes
200g green beans, cut into 1 cm pieces and cooked in chicken stock
1 onion, finely chopped
2 red capsicums, seeded and diced
3 cloves garlic, chopped
1 bulb fennel, diced
3 tomatoes, peeled, seeded and chopped
1 medium eggplant, diced
1 zucchini, diced
1 cup fresh basil
1/4 cup pinenuts, toasted
4 eggs separated
165g Reggiano parmesan, grated
100g Heidi gruyere cut into small cubes
100g mozzarella, grated (for topping only)
150g ricotta
1/4 cup Joseph extra virgin olive oil
bouquet garni
Method
To make the pistou, blend basil, pinenuts, cup grated parmesan and olive oil together for 30 seconds.Boil potatoes until cooked then pass through a sieve and add to pistou blend.
To make the souffle, mix ricotta, 100g reggiano, beans, gruyere and egg yolks together.
Beat egg whites; season, then fold into mixture.
Bake in 6 small souffle moulds at 80° for 10 minutes.
Prepare the braised vegetables. Saute onion, capsicums, garlic, fennel, tomatoes, eggplant, zucchini and bouquet garni together, and simmer with lid on for 20 minutes on low heat.
To serve, season veal fillets and pan fry until rare.
Place on a cooking tray, top with pistou and grated mozzarella.
Finish off under a salamander for 5 minutes.
Place souffle in the centre of the plate, put veal medallions around the souffle and place a little of the braised vegetables between the medallions.
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