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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