Bite with Belkys: Veal Chop With Rock Shrimp Hash and Lobster-Caviar Nash From Ivy

The Chef: Howard Kleinberg

The Restaurant: Ivy

The Dish: Veal Chop with rock shrimp hash and lobster-caviar nash

Ingredients:

• 2 12 oz center veal cut veal chop
• 6 medium spears green asparagus blanched and shocked
• 8 oz large dice Yukon gold potatoes blanched in water till just tender
• 4 oz rock shrimp lightly poached
• 1 cup lobster nage
• 2 tbsp domestic caviar
• 1 sprig of thyme picked and chopped
• 1/2 oz chopped parsley
• 2 oz thinly sliced white onion
• 1 garlic clove thinly sliced
• 1/2 oz unsalted butter
• 2 oz vegetable oil
• Kosher salt
• fresh cracked black pepper

-Preheat grill to medium-high. Lightly oil veal, then season it with salt and pepper.
-Sear both sides on hot part of the grill, then move to cooler part and continue to cook for approximately 6 minutes per side for medium.
-Preheat a saute pan to medium high. Add 1 oz of vegetable oil.
-Once the oil is hot add some sliced onions and slowly sauté until golden brown.
-Add thyme, garlic, potatoes and butter. Continue to sauté until potatoes turn brown and are crisp.
-Add the rock shrimp, continue to sauté and garnish with parsley.
-For the asparagus, coat them with oil and place them on the warm part of the grill to mark, but not to burn.
-Once the rock shrimp hash is ready place it on a dish and place the veal chop on top. Ladle the chop with lobster-caviar nash and stand the asparagus up leaning on the veal.

• 6 oz lobster stock
• 3 oz unsalted butter cut in small pieces
• Kosher salt

-In a heavy bottomed saucepot bring lobster stock to a low simmer over medium heat, and slowly reduce to 2/3 initial volume.
-Reduce heat to low and slowly whisk in butter to incorporate.
-Season with salt to taste.
-Strain through a fine sieve and hold warm.
-Add caviar to the nash and stir until spread with the sauce.

Ivy Restaurant and Lounge
19004 NE 29th Avenue
Aventura Fl, 33180
305-932-1416