Spring elegance at the highest level – tender veal meets green season
Anyone who thinks of combining wine and food at the level of modern bistro cuisine will find one of the most elegant springtime presentations in this combination. Veal medallions – tender, mild meat of concentrated finesse – do not need a loud wine accompaniment, but one that recognizes and underlines their quiet quality. The pea puree is not an accessory, but a fully-fledged character: its sweetness, velvety texture and fresh vegetable character form the green counterpoint to the white meat. The herb foam – airy, intensely flavored with parsley, chervil or tarragon – gives the dish the lightness that a spring recipe needs: it is not a heavy sauce, but a hint of the herb garden. The right wine pairing must hold all this together: a wine with creaminess for the veal, freshness for the pea puree and a herbal spice that understands the foam. The Pfalz Weißburgunder Spätlese trocken QmP fulfills exactly these conditions – with creaminess, elegance and a quiet reliability.
Ideal wine accompaniment: Pfalz Pinot Blanc Spätlese dry QmP (Pfalz, Germany)
From the warm loess slopes and shell limestone soils of the Palatinate, where the mild climate gives Pinot Blanc a natural ripeness and creaminess that is hard to achieve in more northerly locations, a white wine of particular suppleness and aromatic breadth is created. Aromas of ripe white peach, pear, white flowers and a hint of almond and vanilla build an aromatic bridge to the mildness of the veal and the sweetness of the pea puree, without appearing artificial or opulent. Its natural creaminess on the palate – a trademark of late harvest Pinot Blanc from the Palatinate – flatters the velvety texture of the pea puree and carries the veal medallions in a gentle, reliable manner. The well-integrated acidity prevents the dish from tipping over into heaviness despite its opulence and at the same time makes the herb foam shine. On the long, clean finish, you can once again sense the ripe fruit and subtle minerality of the shell limestone – a wine that understands the dish without overpowering it.
Further wine recommendations for this dish
Grüner Veltliner Wachau DAC (Wachau, Austria)
From the steepest terraces of the Wachau, where gneiss and primary rock give Grüner Veltliner its unmistakable mineral character, a white wine is created that hits the herbal foam head on with its characteristic white pepper and green herbal spice. This herbaceous character is the decisive advantage over Pinot Blanc: where Pinot Blanc complements harmoniously, Grüner Veltliner sets aromatic accents. Its medium body carries the veal medallions, its fresh acidity keeps the pea puree lively. For all those who prefer tension rather than melting in the glass when it comes to veal dishes.
Meursault AOC (Burgundy, France)
From the first vineyards of Meursault, where limestone and a unique microclimate give Chardonnay a world-famous opulence and depth, comes the classic white wine of fine veal cuisine. Butter, hazelnut, white peach, brioche and a creamy texture – everything the Palatinate Pinot Blanc offers, but on a different, more festive level. Its depth and length make it the ideal companion for a festive veal dinner. For anyone who wants one of the world’s great white wines in their glass for a veal medallion dinner.
Baden Pinot Gris Spätlese dry QmP (Baden, Germany)
The nutty notes and natural creaminess of the Baden Pinot Gris Spätlese trocken QmP carry the veal in a pleasant, predictable way. It is somewhat more expressive than the Pinot Blanc, with more body and a more intense interplay of aromas – ripe pear, quince, white plum and a subtle hint of nuts make it a reliable companion for festive occasions. Its well-integrated acidity prevents the pea puree from becoming too sweet, and its texture on the palate is like a soft glove for the delicate medallions. For all those who want a slightly more expressive, bathy profile in the glass when it comes to spring recipes.
Pouilly-Fumé AOC (Loire, France)
From the silex soils of Pouilly-sur-Loire, where flint gives Sauvignon Blanc an unmistakable smoky, flinty tone, comes a white wine with grapefruit, white currant, elderberry and a hint of flint. Its herbaceous expressiveness meets the herbal foam in a direct, impressive way – herbs in the wine meet herbs in the dish. The taut acidity cuts through the creamy texture of the pea puree and creates balance. It is cooler and more angular than the Pinot Blanc, but fascinating in its aromatic precision. For all those who prefer the Loire to the Palatinate when it comes to veal dishes.
Mosel Riesling Spätlese dry QmP (Mosel, Germany)
The slate minerality and precision of the Mosel Riesling Spätlese trocken QmP meet the veal in a subtle, cool way: no melting, no creaminess, but clarity and depth. Its ripe peach and apricot fruit communicates with the sweetness of the pea puree, its acidity enlivens the herbal foam and cleanses the palate between bites. It is lighter than all the other candidates in this round, which makes it particularly elegant – a wine that leaves the dish in its spring dress without grounding it. For anyone looking for the most delicate German Riesling for a spring veal dish.
You can find more festive spring recipes with matching wines on the spring and wine overview page.
The recipe:
Veal medallions with pea puree and herb foam
Cooking utensils
- 1 Heavy frying pan (cast iron, for the medallions)
- 1 Small pot for the pea puree
- 1 Small saucepan (for the herb foam)
- 1 Hand blender
- 1 Meat thermometer
- 1 Fine sieve
Ingredients
- Heavy pan cast iron, for the medallions
- Small saucepan for the pea puree
- Small saucepan for the herb foam
- Hand blender
- Meat thermometer
- Fine sieve
INGREDIENTS:
- 4 Veal medallions à approx. 100 g
- 2 Tbsp clarified butter
- Salt white pepper
- Fresh thyme
FOR THE PEA PUREE:
- 300 g Frozen peas
- 1 Shallot finely diced
- 1 Tbsp butter
- 80 ml Poultry stock or cream
- Juice of half a lemon
- Salt white pepper
FOR THE HERB FOAM:
- 1 bunch of parsley and chervil mixed
- 200 ml Poultry stock
- 50 ml Cream
- 1 Tbsp butter
- Salt white pepper
Preparation
PREPARATION:
- Remove the veal medallions from the fridge and leave to come to room temperature for 20 minutes.
- Wash the herbs, pluck the leaves and roughly chop.
- Finely dice the shallot.
COOKING STEPS:
- For the pea puree: Sweat the shallot in butter until translucent.
- Add the peas and stock, simmer for 4 minutes.
- Puree finely with a hand blender, pass through a sieve for a particularly velvety texture.
- Season to taste with lemon juice, salt and pepper, keep warm.
- For the herb foam: Bring the stock and cream to the boil, reduce by half.
- Stir in the herbs and immediately froth up with a hand blender.
- Add butter, season to taste and keep warm.
- Season the veal medallions with salt and pepper on both sides.
- Heat the clarified butter in a heavy frying pan over a high heat.
- Sear the medallions with thyme for 2 minutes on each side.
- Reduce the heat and cook for a further 2 minutes (core temperature: 58-60 °C for pink).
- Remove from the pan and leave to rest for 4 minutes.
DIRECTIONS:
- Serve the pea puree as a mirror on preheated plates.
- Place the veal medallions on the purée.
- Froth up the herb foam again immediately before serving and spoon on generously.
- Garnish with fresh herb leaves and fleur de sel.
SUPPLEMENTS:
- New potatoes tossed in May butter
- Steamed young spinach leaves with nutmeg
- Crispy baguette for dunking
