La blanquette de veau is probably the most traditional French dish, which requires usually hours of attended cooking using a receipt transmitted in the matriarcal line in French families. For having lived abroad for many years, the "blanquette" becomes a reminder of the homeland. After having mastered the receipt on land, the question was how to make sure that once in a while we can have the blanquette on board of Belisama without jeopardising a full day of sailing. After a few trials, I found the solution, which I am presenting here, associating slow cooking at home, sous-vide packaging, and on board pre-serving arrangements. This changed our sailor's lives!
Here are the ingredients. From bottom up and left to right, 25 cl of cooking white wine, 2 kg of fresh veal filet (planning quite a few meals for friends), three garlic pieces, a dozen champignons cut in small pieces, fresh parsley, laurel leaves, thym, two big oignon (should be yellow ones...), four sliced carrots and two cooking bouillons... For the sauce step, you will need 150 grams butter, 4 spoons of white flour, one egg yolk, 500 gr. of crème fraiche, plus some salt and pepper according to taste.
Ready?
