Nouvelle Tête de Veau

Ingredients

In this Nouvelle cuisine adaptation, we have refined the traditional Tête de Veau by incorporating modern cooking techniques and lighter flavors. The dish maintains the essence of the original by using veal head meat as the main ingredient, but the preparation and presentation have been updated to reflect the elegance and finesse of Nouvelle cuisine. The sauce is lighter and creamier, allowing the natural flavors of the veal to shine through, and the garnish of seasonal vegetables adds a fresh and vibrant touch. We alse have the original recipe for Tête de veau, so you can check it out.

• 1 veal head (about 2 kg / 4.4 lbs) 1 veal head (about 2 kg / 4.4 lbs)
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 onion, diced 1 onion, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 4 sprigs of thyme 4 sprigs of thyme
• 1 cup (240 ml) white wine 1 cup (240 ml) white wine
• 4 cups (960 ml) chicken or vegetable broth 4 cups (960 ml) chicken or vegetable broth
• 1 cup (240 ml) heavy cream 1 cup (240 ml) heavy cream
• 2 tablespoons butter 2 tablespoons butter
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 32g (Saturated Fat: 18g)
• Carbohydrates: 8g (Sugars: 3g)
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Place the veal head in a large pot and cover with water. Bring to a boil and let it simmer for 10 minutes. Drain and rinse the veal head.
2. 2.
   In the same pot, melt the butter over medium heat. Add the diced carrots, celery, onion, and garlic. Sauté until the vegetables are softened.
3. 3.
   Add the veal head back to the pot along with the bay leaves, thyme, white wine, and chicken or vegetable broth. Bring to a simmer and cook for 2-3 hours, or until the veal head is tender.
4. 4.
   Remove the veal head from the pot and let it cool slightly. Remove the skin and any excess fat. Slice the meat into thin pieces.
5. 5.
   Strain the cooking liquid and return it to the pot. Add the heavy cream and simmer until the sauce has thickened slightly. Season with salt and pepper to taste.
6. 6.
   Arrange the sliced veal head on a serving platter and pour the sauce over it. Garnish with fresh parsley.
7. 7.
   Serve the Nouvelle Tête de Veau with seasonal vegetables on the side.

Treat your ingredients with care...

• Veal head — Make sure to thoroughly clean the veal head before cooking. Removing excess fat and skin will result in a leaner and more refined dish.
• White wine — Choose a dry white wine with subtle fruity notes to enhance the flavors of the dish.
• Seasonal vegetables — Opt for fresh and vibrant vegetables that are in season to complement the flavors of the Nouvelle Tête de Veau.

Tips & Tricks

• For a lighter version, you can substitute the heavy cream with coconut cream or a dairy-free alternative.
• Serve the Nouvelle Tête de Veau with a side of steamed asparagus or roasted baby potatoes for a complete meal.
• To add a touch of acidity, drizzle some lemon juice over the dish before serving.
• If you prefer a thicker sauce, you can add a cornstarch slurry to the cooking liquid and simmer until desired consistency is reached.
• Don't skip the garnish of fresh parsley as it adds a pop of color and freshness to the dish.

Serving advice

Serve the Nouvelle Tête de Veau as a main course, accompanied by a side of seasonal vegetables and a glass of chilled white wine. This elegant dish is perfect for special occasions or when you want to impress your guests with a refined and sophisticated French delicacy.

Presentation advice

Arrange the sliced veal head neatly on a platter and pour the creamy sauce over it, allowing it to cascade down the sides. Garnish with a sprinkle of fresh parsley for a vibrant touch. Serve the dish on elegant dinnerware to enhance its visual appeal and showcase the artistry of Nouvelle cuisine.