John Myers
Contents
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Ingredients
Shredded:
- 500 g Veal fillet
- 2 tbsp Sunflower oil
- 1 Pc. Garlic bulb fresh
- 1 Pc. Red Onion
- 100 ml White wine
- 1 tsp Sweet paprika powder
- 3 tbsp Ayvar
- 3 Pc. Peppers, yellow, green and red
- 200 ml Cream
- 1 bunch Parsley
- Salt
- Pepper
Croquettes:
- 1 kg Jacket potatoes, cooked and cooled
- 3 Pc. Egg yolk
- 200 g Potato flour (maybe a little more if the mixture is too moist)
- Salt
- Nutmeg
- 100 g Flour
- 2 Pc. Eggs
- 100 g Breadcrumbs
- 1 Pc. Lemon
- Oil for deep-frying
Instructions
- Preheat the oven to 80 degrees.
- Oil and salt the veal fillet. Cook on the grill to a core temperature of 45 degrees. Let rest in the oven until needed.
- Halve the garlic, peel and finely dice the onions. Sweat in sunflower oil, deglaze with white wine and reduce.
- Add sweet paprika and about 3 tbsp Ayvar. Peel the bell pepper and cut into strips. Pour into the sauce and pour on the cream, season with salt and pepper and add the juice of half a lemon. Reduce until creamy, then remove the garlic bulb.
- Press the boiled jacket potatoes through the potato press, season with egg yolk, potato flour, salt and nutmeg. Shape the mixture into croquettes.
- Set up the panier line: Fill three plates, one with breadcrumbs, one with flour and the third with 2 beaten eggs, a little salt and oil.
- Roll the coquettes first in flour, then in egg and finally in breadcrumbs. Then fry in vegetable oil at 160 degrees until golden brown.
- Cut the meat into slices and add to the sauce, add 1 handful of chopped parsley. Arrange the ragout in a deep plate, serve the croquettes a part. Sprinkle with a little parsley and create a slice of lemon.
- Image rights: Wiese Genuss
Nutrition
Serving: 100gCalories: 245kcalCarbohydrates: 14.5gProtein: 11.2gFat: 15.1g
