This month, as a dedicated home chef partnering with Schär, I've blended the elegance of French cuisine with Italian flair.
I've reimagined the classic Blanquette de Veau using premium veal tenderloin in a creamy coconut milk sauce.
This dish centers around delicious potato gnocchi for a comforting, gluten-free meal.
A note on styling and photography: These crisp, modern images were expertly shot by professional photographer Laura B.
For the table setting, I collaborated with SEMA Design (Bleu Orient Collection tableware) and Green Gate (Red ceramic dish).
Ingredients
– Potato Gnocchi “Schär” (300g)
– Veal tenderloin fillet
– Bunch of fresh thyme
– 10 cl coconut milk
– 3 tbsp coconut oil
– 1 egg yolk
– 40g brown rice flour
– 2 carrots
– Fresh grated ginger
– Paris mushrooms
– Salt
– 40g vegetable butter
Meat Preparation
1/ Cube the veal tenderloin on a cutting board and place in a ceramic dish. Peel and slice the carrots, adding them to the dish. Quarter the Paris mushrooms, and add them along with thyme and grated ginger. Cover with liquid, add coconut oil and salt, then bake at 180°C (350°F) for 1 hour.
2/ In a bowl, mix 40g melted vegetable butter with the brown rice flour. Stir in the cooking juices and simmer for 10 minutes to thicken the sauce.
3/ Whisk the egg yolk with coconut milk, combine with the meat, gently reheat, and serve.
Gnocchi
4/ Bring 1L water to a boil in a saucepan with 1 tsp olive oil to prevent sticking. Add the Schär Gnocchi, reduce heat, and cook al dente for about 8 minutes.
Explore the Schär universe on their official website.
Photo credit: Laura B for labeauteparisienne.com
