Veal medallions on cream and zucchini

Ingredients for 4 servings:

• ¼ liter whipped cream
• 150 g crème fraîche
• 500 g zucchini
• 1 bunch of basil
• 1 garlic clove(s)
• Salt
• Pepper, white, from the mill
• 1 tbsp sauce thickener, light
• 4 veal medallions, approx. 600 g, cut from the middle of the fillet
• 20 g clarified butter
• 50 g Parmesan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Works just as well with pork medallions. Quick, sophisticated, and super easy!

Simmer the cream and 100g crème fraîche in a pan or wide, uncovered saucepan for 8-10 minutes until creamy. Meanwhile, wash and trim the zucchini and cut into thin, even slices (first halve thick zucchini lengthwise). Finely grate the Parmesan cheese. Pick the leaves off the basil, setting aside a few for garnish, and cut the rest into not-too-fine strips. Season the reduced cream with salt, pepper, and the peeled, pressed garlic clove. Bring the cream and the sauce thickener to a boil until very thick, then set aside. Season the veal medallions on both sides with salt and pepper and sear in very hot clarified butter for 1 minute on each side, then remove from the pan. Brown the zucchini in the pan over medium heat on all sides, season with salt and pepper. Stir in the reduced cream and basil strips. Divide the zucchini among 4 shallow ovenproof dishes. Place the veal medallions on top of the creamed zucchini and sprinkle with Parmesan cheese. Spread the remaining crème fraîche over the Parmesan cheese. Bake the medallions in a preheated oven at 200°C (400°F) on the second rack from the top for 10 minutes. Then brown them on the grill for 2-3 minutes. If you need more servings, double the batch and cook in the pan.