John Myers
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Poached Veal Fillet with Gnocchi and Fresh Mushrooms
The perfect poached veal fillet with gnocchi and fresh mushrooms recipe with a picture and simple step-by-step instructions.
For the white wine and cream sauce
- 250 g Mushrooms
- 250 g Boletus
- Salt
- Pepper
- Honey dijon mustard
- Parsley
- Tarragon
- 6 tbsp White wine
- 400 ml Veal stock
- 300 ml Cream
- Salt
- Pepper
For the gnocchi
- 500 g Floury potatoes
- 120 g Viennese Griessler
- 50 g Butter
- 2 Egg yolk
- Salt
- Pepper
- Nutmeg
- First let the potatoes boil until they are soft (they must not disintegrate). Peel the potatoes while they are warm and press them through a potato press. Season with salt, pepper and freshly grated nutmeg. Heat the butter, let it cool down briefly and then add the egg yolks and stir. Add the flour to the pressed potatoes and also add the clarified butter. Then mix completely and knead well.
- Then roll out the dough into a finger-thick roll and cut pieces about 2 cm wide, shape into balls and roll them over the back of a fork. Then cook the gnocchi in boiling salted water for a few minutes. Then pour off the gnocchi, drain a little and fry briefly in butter.
- Add the mushrooms and fry for about 2 minutes. Then deglaze with white wine and fill up with veal stock and cream. Let everything boil down a little and season with salt and pepper to taste.
- Season the veal fillet vigorously with salt and pepper and fry on all sides in hot olive oil. Then wrap the fillet in cling film and then in aluminum foil (wrap it tightly).
- Put the fillet in boiling water at about 80 degrees and cook for about 15-20 minutes. Then let it rest for about 5 minutes. Take the veal fillet out of the foil, brush it all over with mustard and roll it in the fresh herbs. Cut the fillet into pieces (approx. 3 cm wide) and arrange on top of the mushroom and gnocchi ragout.
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