John Myers
Contents
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Ingredients
- 550 g Veal chop, neatly parried
- Salt
- Black pepper from the mill
- Sage fresh
- Rosemary fresh
- Clarified butter
- 500 g Potatoes peeled fresh, floury variety, cut into cubes
- 25 g Dried porcini mushrooms, soaked in warm water for 4 hours
- 1 Tablespoon (level) Shallot cubes
- 1 tsp Garlic finely chopped
- 150 ml Milk
- 60 g Butter
- 2 tablespoon Leaf parsley finely chopped
- 500 g Asparagus green fresh
- 1 Bd Spring onions fresh, cleaned
- Extra virgin olive oil
- Fleur de Sel sea salt
Instructions
- Season the veal chop with salt and pepper and fry in clarified butter on both sides. Add the herbs for the last two minutes, place everything on a baking sheet and fry at 90 degrees top / bottom heat for about 2 hours until pink.
- Fry shallot and garlic in clarified butter, add squeezed and diced porcini mushrooms. Sauté briefly and deglaze with a little soaking water. Pour in milk. Bring to the boil and season with salt and pepper. Keep hot.
- Cook the potatoes in salted water. Drain, let steam out and mash. Pour in the mushroom milk. Stir well. Work in the butter with the parsley. Season to taste and keep warm.
- Peel the asparagus in the lower third and cut into 6 cm pieces. Halve the spring onions lengthways. Cut the white and light green into 4 cm pieces. Heat the olive oil. Fry the asparagus in it over medium heat. Add the onions and cook too. With fleur de sel to taste.
- Place the mashed potatoes on a plate / plate. Place the veal saddle / cutlet and garnish with the asparagus
Nutrition
Serving: 100gCalories: 84kcalCarbohydrates: 2.5gProtein: 2.1gFat: 7.3g
