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Categories:Viewed: 128 - Published at: 6 years ago
Ingredients
- 1 teaspoon olive oil
- 2 1-inch-thick veal loin chops, boned
- 2 teaspoons celery seeds
- 3 1/4 cups celery juice (see recipe)
- 12 leeks, julienned and washed
- 2 teaspoons salt, plus more to taste
- Freshly ground pepper to taste
Method
- Heat the olive oil in a medium-size cast-iron or other heavy skillet.
- Sprinkle the veal chops on both sides with the celery seeds.
- Place in the skillet and sear on both sides, about 4 minutes.
- Cover and cook until chops are just cooked through, turning them once, about 10 minutes.
- Remove from pan and let cool.
- Refrigerate until cold.
- Place 3 cups of the celery juice in a pot with a steamer insert and bring to a boil.
- Reduce to a simmer, place the leeks in the insert and steam until tender, about 14 minutes.
- Let cool.
- Place the leeks in a bowl and toss with the remaining 1/4 cup celery juice, 2 teaspoons salt and pepper.
- Divide the leeks among 4 plates.
- Cut the veal chops across into thin slices.
- Fan the veal slices over the leeks.
- Season with salt and pepper to taste and serve immediately.
