Paillard with Potatoes and Cumin Mayonnaise
Category: Main Courses
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Veal leg (fesa di vitello) | 480g |
| Potatoes (patate) | 800g |
| Sage (salvia) | 10 leaves |
| Parsley (prezzemolo) | 4 sprigs |
| Thyme (timo) | 4 sprigs |
| Bay leaves (alloro) | 2 leaves |
| Chives (erba cipollina) | 8 sprigs |
| Rosemary (rosmarino) | 1 sprig |
| Extra virgin olive oil (olio EVO) | To taste |
| Fine salt (sale fino) | To taste |
| Sunflower oil (olio di semi) | 250g |
| Egg yolks (tuorli) | 2 |
| Ground cumin (cumino) | 6g |
| White wine vinegar (aceto di vino bianco) | 5g |
| Lemon juice (succo di limone) | ½ lemon |
| Lamb’s lettuce (songino) | To taste |
Instructions
Step 1: Prepare the Cumin Mayonnaise
Start by preparing the mayonnaise, which is the base for the dish. In a mixing bowl, separate the egg yolks from the egg whites, and place the yolks at room temperature. Add a little bit of lemon juice (you can use all the lemon juice now or save part of it to lighten the sauce later) and white wine vinegar to the yolks. Begin whisking the mixture with an electric mixer.
Slowly incorporate the sunflower oil, adding it in a thin stream while continuing to whisk. Keep mixing in the same direction to ensure a smooth consistency. If the mayonnaise begins to look like it’s curdling or separating (sometimes known as “breaking”), don’t worry! Simply set the broken mayonnaise aside. In a separate bowl, whisk together another egg yolk and add a little bit of oil. Slowly incorporate the broken mayonnaise by adding one spoonful at a time. Continue whisking until the sauce returns to its creamy consistency.
Once the mayonnaise is smooth and fully emulsified, mix in the ground cumin and set it aside.
Step 2: Prepare the Potatoes
To prepare the potatoes, start by finely chopping the herbs. Wash the potatoes under cold running water, then peel them with a vegetable peeler. Slice each potato in half and place them cut-side down on a chopping board. Cut the potatoes into half-moon slices about 1 cm thick.
In a large skillet, heat some sunflower oil over medium heat. Add the potato slices and sauté for 1-2 minutes, allowing them to absorb the flavor of the oil. Turn off the heat and season the potatoes with salt to taste. Set the pan aside.
Step 3: Prepare the Paillard
To cook the veal paillard, heat a cast-iron grill pan over high heat. Place the veal on a cutting board and lightly flatten it with a meat mallet to ensure an even thickness of just a few millimeters. Add the veal to the hot grill pan and sear for a few seconds on each side.
When flipping the meat, use a spatula to avoid piercing the meat with a fork, which would cause the juices to escape and result in dry, tough meat. Cook the paillard for a few more seconds on the other side until it’s perfectly seared but still tender and juicy.
Step 4: Assemble and Serve
Now that all the components are prepared, it’s time to assemble the dish. Arrange a bed of lamb’s lettuce (songino) on a serving platter. Place the veal paillard on top, then add the sautéed potatoes alongside. Finally, spoon the cumin mayonnaise over the veal or serve it on the side for dipping.
Serve the paillard with potatoes and cumin mayonnaise while everything is still hot. Enjoy this flavorful and satisfying main course!
This delightful dish of Paillard with Potatoes and Cumin Mayonnaise combines the rich flavors of seared veal, tender potatoes, and the unique touch of cumin mayonnaise. The balance of fresh herbs, the warmth of grilled veal, and the creaminess of the mayo make this recipe a winner for any dinner table!
