Treat yourself to the exquisite flavours of our Grilled Veal Chops with Pear and Sage Gremolata-a dish that marries the rich tenderness of perfectly grilled veal with the fresh, aromatic notes of sage and the sweet, juicy appeal of ripe pears. This elegant gremolata adds a vibrant touch, transforming each bite into a symphony of textures and tastes. Whether you’re entertaining guests or treating yourself to a gastronomic experience at home, this recipe promises to elevate your culinary experience to new heights.
Grilled veal chops with pear and sage gremolata
Grain Fed veal
Aged Veal Chop
30 min
Preparation
15 min
Cooking
2
Portions
Ingredients
- 2 Fontaine Family aged veal chops
- 30 ml (2 tbsp.) olive oil
- 60 ml (1/4 cup) white wine
- 2 garlic cloves, finely chopped
- Zest of 1 lemon
- 8 fresh sage leaves, finely chopped
- 15 ml (1 tbsp.) lemon spice and fine herbs
Gremolata
- 2 Bartlett pears, diced
- 60 ml (1/4 cup) finely chopped fresh parsley
- 30 ml (2 tbsp.) olive oil
- Zest of 1 lemon
- 8 fresh sage leaves, finely chopped
Preparation
- Place the marinade ingredients in a bowl, with the exception of the veal chops, season generously with salt and pepper and mix well. Place the veal in a large airtight dish, pour in 3/4 of the marinade, seal the dish and shake. Set aside in the fridge for 3 hours and remove 30 minutes before cooking to allow to temper.
- Place the ingredients for the gremolata in a bowl, season with salt and pepper and mix. Set aside in the fridge until ready to serve.
- Preheat the BBQ to maximum power. Oil the grates.
- Place the veal chops on the heat and cook for 2 minutes. Rotate at 45 degrees and cook for 2 minutes. Baste continuously with the remaining fresh marinade.
- Turn the meat over and repeat: cook for 2 minutes, turn 45 degrees and cook for 2 minutes. Turn off the heat under the meat and continue cooking indirectly until the internal temperature reaches 130F for medium rare.
- Place on a plate, cover tightly with aluminium foil and allow to rest for 5 minutes before slicing. Garnish with fleur de sel and spoon over the pear gremolata!
- Recette par Samuel Joubert / Le Coup de Grâce.