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Chef Shaun Hergatt, Wine Portfolio
Big Eye Tuna | Chilled Carrot Espuma | Pearl Barley Risotto | Veal and Lentils

Veal and Lentils

Dish Components:
170g Veal
20ea Sprouting Lentils
10g Hon Shemiji Mushrooms
10g Garbanzo Beans
3ea Garlic Chives
2ea Spinach
30ml Banyuls Vinegar/EVOO/Scallion Oil/ Veal Sauce (Broken)

Veal Preparation:
Season and roast veal in the oven till medium

1 cup Lentils
1 ½ cups Chicken stock
Cook lentils in stock till tender and season

Veal Jus
Banyuls Vinegar
Scallion Oil

Warm veal jus and mix all together
Do not whisk as you want the sauce to look broken
Season and serve

Hon Shemiji Mushrooms: Tops only, blanched and seasoned with salt and pepper. Mix with sprouting lentils. Season with white balsamic.
Garbanzo Beans: Blanch in salted water, shock in ice water.
Spinach: Dress in white balsamic vinaigrette and serve.

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