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Veal Mouse with Potato Black Pudding Risotto & Port Wine and Coriander Shallots (Walde Müller)

5 from 3 votes
Total Time 3 hours
Course Dinner
Cuisine European
Servings 4 people
Calories 151 kcal

Ingredients
 

Veal mice

  • 1 kg Veal roll
  • 1 bunch Rosemary
  • 1 bunch Thyme
  • 1 piece Clove of garlic
  • 100 ml Vegetable oil
  • Salt
  • Pepper
  • Sugar

Potato and black pudding risotto

  • 1 kg Potatoes
  • 2 piece Onions
  • 250 g Awl black pudding
  • 200 ml Cream
  • 100 g Parmesan
  • 100 ml Vegetable stock
  • 100 ml White wine
  • Vegetable oil
  • Salt
  • Pepper
  • Sugar

Port coriander shallots

  • 1 kg Shallots
  • 500 ml Port wine
  • 0,5 bunch Coriander
  • 100 g Sugar
  • 100 g Butter
  • Curry to taste

Instructions
 

Veal mice

  • Parry the bread roll and season well with salt, pepper and sugar. Mash the garlic and finely chop the herbs. Place in a vacuum bag with the mashed and chopped herbs and vacuum seal tightly. Cook the sealed bag in a water bath at approx. 55 degrees Celsius (low temperature) for approx. 2 hours. Then fry the meat on both sides in the vegetable oil.

Potato and black pudding risotto

  • Cut the potatoes, black pudding and onions into cubes of the same size (about 0.5 x 0.5 cm). Fry the potato cubes in oil. Add the onion cubes and deglaze with white wine. Add the black pudding cubes, the stock and the whipped cream and bring to the boil. Add the grated Parmesan and stir carefully until thick. Finally, season with salt, pepper and sugar.

Port coriander shallots

  • Peel and cut the shallots, then marinate with sugar and salt (2 parts sugar and 1 part salt). Sweat the marinated shallots in the butter and add the curry to taste. Then deglaze with the port wine and simmer for about 30 minutes until the port wine is reduced. Finally, finely chop the coriander and fold in.

Nutrition

Serving: 100gCalories: 151kcalCarbohydrates: 7.9gProtein: 7gFat: 8.8g
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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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