Veal Neptune with Crab Hollandaise and Mushroom Ragout

Ragout

• 4 Tbsp canola oil
• 12 pearl onions, peeled
• 3 Tbsp sherry vinegar
• 6 Tbsp butter
• 2 lbs shimeji mushrooms, trimmed
• 1 cup Peking duck broth

Veal

• 2 lbs veal loin
• 4 Tbsp canola oil

Crab Hollandaise

• 2 egg yolks
• 1/2 lemon, juice of
• 1/4 Riesling
• 1 cup clarified butter
• 4 oz crabmeat
• Extra-virgin olive oil, for garnish
• sea salt for garnish
• chervil, for garnish

Ragout

Heat 2 Tbsp of the oil in a frying pan on medium-high heat. Add pearl onions and sauté, stirring occasionally for 7 to 10 minutes or until golden brown. Add vinegar and stir to deglaze the bottom of the pan. Cook for 4 to 5 minutes, or until liquid is reduced to a syrup. Remove from the stove.

Heat the rest of the oil and 2 Tbsp of the butter in another frying pan on medium-high heat until butter is foamy. Add mushrooms and sauté for 5 to 7 minutes, or until golden brown and wilted. Add pearl onions and their cooking liquid, then cook for 1 minute. Add broth and stir to deglaze the bottom of the pan. Cook for 5 to 7 minutes, or until reduced by three-quarters. Stir in the remaining butter and keep warm.

Veal

Preheat oven to 425°F, Trim veal loin of excessive fat and silver skin (the tough pearl-coloured membrane). Season with salt and freshly ground white pepper. Heat oil in an ovenproof frying pan on medium-high heat. Sear veal for 2 to 3 minutes on each side, or until well browned. Discard any excess oil from the pan. Place the pan in the oven and roast the veal for 10 to 15 minutes, or until medium-rare (130°F/55°C on a meat thermometer). Remove from the oven and allow to rest for 7 to 10 minutes. (While the veal is resting, make the crab hollandaise.) Carve veal into slices 1/4 inch thick.

Crab Hollandaise

Place egg yolks, lemon juice and wine in a bain marie (a bowl set in a pan of very hot water) and whisk constantly for 5 to 7 minutes, or until thick. Place clarified butter in a saucepan on medium-low heat and warm it up. Slowly add clarified butter to the egg mixture, whisking all the while. Remove the hollandaise sauce from the heat, then season with salt and freshly ground white pepper. Fold in crabmeat.

To Serve

Place the mushroom ragout with some of its reduced sauce in the center of each of four warmed plates. Place equal amounts of veal on top of mushrooms for each serving. Top with crabmeat hollandaise. Garnish with olive oil, sea salt and chervil.