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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

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

Sauce:
Veal Jus
Banyuls Vinegar
Scallion Oil
Evoo

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

Garnish:
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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