Recipe Details

By ALICJA

Details

Servings 1
Adapted from lcbo.com

Preparation

Step 1

1. Preheat oven to 450ºF (230ºC).

2. Heat oil in a skillet over medium-high heat. Season veal with salt and pepper. Cook chops for about 2 minutes per side, or until browned. Transfer to a metal baking dish and bake for 8 to 12 minutes, or until just pink.

3. Prepare mushroom sauce while veal is cooking. Heat olive oil in a skillet over medium-high heat. Add mushrooms and sauté for about 3 minutes, or until limp. Add garlic and sauté for 1 minute longer. Add stock and bring to a boil. Drizzle in truffle oil.

4. Heat oil for garnish in a small skillet over high heat. Add sage leaves and sauté for about 30 seconds, or until crisp. Drain on paper towels. Serve chops with mushroom sauce and sprinkle with sage leaves.

1. Preheat oven to 425ºF (220ºC).

2. Spread 3 tbsp (45 mL) clarified butter over base of a small ovenproof skillet. Layer a circle of potatoes over butter. Brush potatoes with butter and season with salt and pepper. Continue to layer potatoes, brushing each layer with butter and seasoning until all potatoes are used. Pour any remaining butter over top.

3. Place skillet over medium heat and cook potatoes until bottom layer starts to brown, about 5 minutes. Cover potatoes with parchment paper and a lid that sits directly on paper. Press down.

4. Bake potatoes for 15 minutes. Remove lid and paper and press potatoes down again. Bake, uncovered, for 25 to 30 minutes longer, pressing down twice more, until potatoes are very tender.

5. Drain off any excess butter. Invert galette onto a serving dish and cut in half.

Clarifying Butter
To clarify butter, gently melt 1 cup (250 mL) unsalted butter in a heavy pot. Remove from heat and let sit until cool. The white milk solids will settle to the bottom and the clear butter will remain on top. Strain butter through cheesecloth and discard milk solids.
Clarified butter will keep in the refrigerator for up to a month.

Makes about ¾ cup (175 mL)