INGREDIENTS
Sunflower oil, as needed
6 grain-fed veal ribs
Sautéed Chanterelle Mushrooms
45 ml (3 tbsp) butter
24 medium Chanterelle mushrooms
Almond and Curry Sauce
6 shallots, minced
15 ml (1 tbsp) curry powder
250 ml (1 cup) slivered almonds
180 ml (3/4 cup) dry white wine
160 ml (2/3 cup) 35% cream
Salt and pepper to taste
Oven temperature: 180°C (350°F)
PREPARATION
Heat 30 ml (2 tbsp) oil in a large skillet. Place ribs in skillet and brown 2 minutes per side. Transfer ribs to a large rectangular pan. Bake for 10 to 15 minutes, until meat is pink in centre.
Meanwhile, drain fat from skillet. Return skillet to high heat with 45 ml (3 tbsp) butter. Add chanterelles and sauté until tender and browned, about 6 minutes. Turn heat off and reserve.
Heat 30 ml (2 tbsp) oil in medium saucepan over medium-high heat. Add shallots, curry powder and almonds and cook for 2 minutes. Add white wine and reduce by half. Add cream and cook 5 more minutes. Season with salt and pepper.
Place veal ribs on serving plates. Spoon Chanterelle mushrooms along side. Coat with almond and curry sauce. Serve with jasmine rice and fried spinach.
