Fillet eran aguntan Ti a we sinu Akara lori Hazelnut Polenta pẹlu Awọn Karooti

Bring the vegetable stock and milk to the boil. Stir in the polenta and ground hazelnuts with a whisk. Season with salt and pepper and leave to soak for 3 minutes over a mild heat, stirring frequently. In the meantime, roast the hazelnut flakes in 2 tablespoons of hot oil until golden brown. Season with salt and chilli salt. Stir the butter and Parmesan into the polenta. Spread on a damp wooden board or on a large platter. Sprinkle with hazelnut flakes and drizzle with a little olive oil.

Take the veal fillet out of the refrigerator 1 hour beforehand. Preheat the oven to 160 ° C lower / upper heat. Slide in a grid at the lowest level with a drip tray. Mix the veal sausage with a little cream until smooth. Add the mustard and season with salt, pepper and pâté seasoning. Soak the porcini mushrooms in hot water for 15 minutes, then dry them off, chop them up and stir in. Brush the tramezzini slices with sausage meat and wrap an equally wide piece of veal fillet in it. Fry in melted butter in a pan until crispy. Place the pieces in the oven on the grid and let them steep for 18 minutes.

For the vegetables, peel the carrots and cut them into diamonds. Wash the sugar snap peas, trim the ends and cut into lozenges. Cook the vegetables alone in salted water (2 liters of water and a good 1/2 tablespoon of salt) until they are firm to the bite and then quench in ice water and allow to drain. Warm up the blanched vegetables in a pan with vegetable stock. Add the chilli salt. Melt the butter in.

Place the polenta in the middle of the preheated plate, cut the veal fillet into slices, cut the piece into thirds and place on top. Place vegetables around it. Spread the heated brown sauce around the outside. Sprinkle the meat with a little fleur de sel.