Glazed veal breast with puréed squash and trompettes de la mort (trumpet of the dead mushrooms)


  • 1 kg veal breast
  • 100g salt
  • 20g sugar
  • Semi-salted farmer's butter
  • 100gr trompettes de la mort
  • 1 clove of garlic
  • 1 butternut squash
  • Olive oil
  • Muscovado sugar
  • Preserved lemon
  • Veal gravy
  • Wild pepper
  • Fleur de sel, Nasturtium leaf
> 60 minutes
veal breast
oven roasted
Culinaire Saissonier


Mix the salt and the sugar and rub the mix onto the veal breast. Put in the fridge to marinate for 6 hours. Then, scrape off the marinade and vacuum-pack the meat (ask your butcher to do this if you're not able to do it yourself).

Put in warm water of 64˚C (147°F) for 8 hours. Then, let it cool down and slice it. First, shortly grill the slices on the grill plate until coloured. Then bake in a pan with sizzling butter. Scoop the butter over the meat regularly to prevent it from drying out. In the meantime, preheat the oven to 180˚C (356°F). Peel the squash, cut into pieces and put in an oven dish. Sprinkle with olive oil and cover. Bake for about 30 minutes. Uncover and add the sugar and the preserved lemon.

Use 20g of sugar and 15g of lemon per 70g of cooked squash. Let the squash caramelise for a bit and then make a smooth purée using the blender. Wash the trompettes de la mort very thoroughly and then drain them well. Heat up a lump of butter, add the crushed cloves of garlic and fry the mushrooms in it. Arrange everything neatly on the plates, season with fleur de sel and wild pepper, and garnish with the Nasturtium leaves. Serve the gravy separately.

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