Autumn obliges us, we need French comfort food. This is where the big boss classic trendy Cyril Lignac, which offers a comeback maddening roast veal with potatoes gratin baking.
An extremely simple recipe where your oven does most of the work. In short: he's got it all.
Ingredients for 4 persons
1 800 g roast veal
6 cloves of garlic
700 g Charlotte potatoes
250 g of Roscoff pink onions
1 liter of water
1 chicken stock cube
45 g butter
4 sprigs of fresh thyme
1 bay leaf
fine salt and freshly ground pepper
Prepare the ingredients . Peel and wash the potatoes , cut them into strips with a mandolin without ironing them in the water for the starch. Place them in a salad bowl. Peel the onions and cut the roots, cut into very thin strips. Keep them in a bowl. Prepare a cubed chicken stock. Preheat the oven to 180 ° C.
Prepare the baker's apple gratin . In a buttered, salted and peppered baking dish, lay out the slices of potatoes and onions in layers, adding butter, salt and pepper between each vegetable. Pour 2 ladles of broth. Cover at the end with the potatoes, the knobs of butter, a ladle of broth. Season with salt and pepper, top with the garlic cloves , two sprigs of thyme and a bay leaf . Bake for 45 minutes.
Prepare the roast . Lightly oil the whole roast by massaging it then season with fine salt and ground pepper generously. Cover with softened butter . Place on baking apple gratin after 45 minutes of cooking and then return to the oven for 45 minutes of cooking.
For dressage . Remove the dish from the oven, place the roast on a board and slice it, serve with the gratin on the plates.
© Jérôme Galland
Also discover the three extremely simple snacks of Pierre Hermé