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Loin of Veal with Lentils

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Loin of Veal with Lentils

The perfect loin of veal with lentils recipe with a picture and simple step-by-step instructions.

  • 600 g Loin of veal
  • 150 g Puilinsen
  • 100 g Diced carrots
  • 100 g Diced celeriac
  • 1 bunch Spring onions fresh
  • 4 Toes Garlic
  • 100 ml Dark veal stock
  • 50 g Clarified butter for frying
  1. The meat is washed and dried. Then seared in a hot iron pan, nice and dark brown so that it has a lot of roasted aromas. At 180 degrees C it can continue to cook in the oven. About 15-20 minutes.
  2. The lentils are cooked in the broth, bite-proof. Carrots and selölerie are also cooked in broth.
  3. The lentils are mixed with the vegetables. The spring or and garlic is added. It is seasoned (salt, pepper).
  4. The stock is boiled down to approx. 100 ml with a glass of red wine. Then thicken a little with flour butter.
Dinner
European
loin of veal with lentils

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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