Poland: Shoulder of veal with mashed pumpkin and blackberries

• 120g calf shoulder
• 0 Vegetable oil
• 200g pumpkin
• 100g butter
• 50g milk
• 0 Maldon sea salt
• 6g juniper berries
• 1 lemon
• 50g soft butter
• 12 baby leeks
• 4 portions shad
• 0 salt

Step 1
Cook the shoulder at 62C (145F) for 62-70 hours (it can also be cooked in broth, over a very low heat for 6 hours).

Step 2
Cut the pumpkin flesh into pieces of approximately 2cm.

Step 3
Heat the butter in a frying pan, add the pumpkin and cook until it is soft and lightly browned.

Step 4
Add milk and cook about five minutes, until the pumpkin starts to fall apart.

Step 5
Put the pumpkin in a bowl and blend to a smooth puree.

Step 6
Add butter and stir until smooth.

Step 7
Season with salt.

Step 8
Fry the cooked shoulder in vegetable oil.

Step 9
Put the mashed pumpkin on a plate, and place the meat on top of the pumpkin puree.

Step 10
To the side, add the blackberries marinated in a syrup with Zubrówka.

Step 11
Sprinkle crystals of Maldon salt over the meat, and complete the dish with a sauce of chicken broth and beurre noisette.

Step 12
Add several juniper berries to softened butter and put half the mixture between two pieces of greaseproof paper; place in the refrigerator.

Step 13
Cut the shad into fillets, leaving the skin on.

Step 14
Cook the baby leeks, drain and place them on a sheet of greaseproof paper.

Step 15
Then add the fish fillets and the remainder of the juniper-flavoured butter.

Step 16
Carefully fold the papillote closed and cook in a hot oven for between 5 and 7 minutes – depending on the size of the fillets.

Step 17
Open the papillote, decorate with lemon zest citron and the chilled butter from the fridge, and serve.