Roast 011
Scallop-Stuffed Crown Roast of Veal With Parsnips and Popovers
 
Serves 6
Ingredients
Veal:
Grated zest of 6 lemons
1 cup olive oil
¼ cup Spanish paprika
1 tablespoon ground coriander
1 tablespoon chopped ginger
4 cloves of garlic
15 dried prunes
2 sprigs of thyme
Dash of sansho pepper (optional; available in Asian supermarkets)
2 7-rib whole racks of free-range veal (ask your butcher to prepare the
racks for a crown roast, reserving scraps for stuffing)
Salt and freshly ground pepper
1 large onion
Forcemeat:
3 egg whites
2 whole eggs
2 lbs. veal trimmings from rack (coarse-ground from butcher) 1kg
1 lb fresh black-trumpet mushrooms, stems removed, torn into large
pieces 454g
1½lb bay scallops 700g
Salt and freshly ground pepper
20 small parsnips, peeled, thin ends trimmed
Sauce:
½ cup white wine
½ cup grapefruit juice
1 cup prune juice
2 cups chicken broth
1½ teaspoons chopped Thai basil
(regular basil or tarragon can be substituted)
1 stick unsalted butter, cubed
1 teaspoon sansho pepper
Directions
The day before cooking,
prepare the rub for the veal.
Put the lemon zest, oil,
spices, garlic, ginger, prunes, and thyme in a blender, and purée until
smooth.
Coat the veal entirely with
the rub and set in the refrigerator, covered with plastic wrap, to
marinate overnight.
Preheat oven to 350°F.
(176°C)
Wipe excess rub from veal
with a paper towel, and wrap bones in foil.
Generously season the meat
with salt and pepper, place an onion in the center of the crown to keep
a space for the stuffing, and set in a large roasting pan.
Roast in the oven for 1 hour
or until the internal temperature of the meat reaches 110
°F (45°C)
Meanwhile, prepare the
forcemeat: Combine the egg whites, eggs, and ground veal in a large
bowl, then stir in the mushrooms and scallops.
Season to taste with sansho,
salt, and pepper.
Set aside, covered, at room
temperature.
Remove the roast from the
oven.
Scrape the blackened pieces
from the bottom of the pan with a spatula and discard. Surround the
roast with parsnips and a little of the remaining oil from the rub.
Remove the onion from the center, and fill the crown with the stuffing.
Increase the temperature to 425°F,(218°C) and
return to the oven.
Continue cooking for another
45 minutes or until internal temperature of veal reaches 135°F
(57°C)
stirring the parsnips occasionally.
If the stuffing starts to
brown, cover it with foil.
Set the veal on a large
serving platter, and allow to rest for at least 15 minutes while the
popovers cook.
Remove the parsnips, and keep
warm.
Drain the fat from the
roasting pan and deglaze, first with wine, then with grapefruit juice,
then with prune juice, and finally with stock, allowing each addition to
reduce by half before adding the next.
Remove from heat, stir in the
basil and butter, and season with sansho pepper.
Pour into a sauce boat, and
keep warm.
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