Poached veal escalope

Name: poached veal escalope
Cook time: 80 min
Total time: 80 min
Yield: 4
Ingredients: 750 ml tap water; 2 beef broth tablet; 200 g Cantharellus cibarius mushrooms; 2 shallot; 150 g butter; 1 mespoint curry powder; 2 el dry white wine; 125 ml creme fraiche; 100 ml meat fond; 2 celeriac; 4 veal ester; 1 el traditional olive oil

Poached veal escalope with chanterelles and celeriac puree.

Ingredients

Kitchen Stuff

1 blender or food processor
1 blender

Directions

Bring the water to the boil with the bouillon tablets. Wipe the Cantharellus cibarius carefully.
Remove the end of the stalks, keeping the leftovers for the sauce. Cut the Cantharellus cibarius into pieces. Chop the shallots finely.
Heat the butter in a frying pan and fry half of the shallot and chanterelle leftovers. Fry the curry powder for a moment, then quench with the white wine.
Stir in the crème fraîche, add the beef stock and ⅓ of the stock.
Allow the sauce to reduce to the correct thickness for about 20 minutes and pour through a fine sieve into another saucepan.
Meanwhile, peel the celeriac. Cut half of the celeriac into coarse, even pieces.
Cut the rest of the celeriac into slices and then into thin strips.
Boil the pieces of celeriac in pan with a little water and salt in approx. 15 minutes until al dente. Drain and drain in a sieve.
In the same way, simmer the celeriac strips in about 10 minutes.
Cut the veal oysters into slices of ½ inch thick and allow to reach room temperature for about 10 minutes.
In the meantime, smooth the celeriac pieces with the butter in a blender or food processor. Season with salt and pepper.
Melt the butter in a pan and let the celeriac strips gently simmer. Heat the celeriac puree and chanterelle sauce again with stirring.
Pour the rest of the stock in a skillet and season to taste with salt and pepper.
Heat the pan over low heat (on flame distributor) gently to approx. 50 ° C.
Let the slices of veal slip into the lukewarm stock and poach in approx. 3 minutes. Remove from the broth with a slotted spoon and keep warm.
Heat the oil in a frying pan with non-stick coating and stir fry the Cantharellus cibarius on high heat 1 min.
Bake after 30 sec. the rest of the shallot for 1 min. Sprinkle the Cantharellus cibarius with salt and pepper.
Spoon the celeriac puree on preheated plates. Divide the slices of veal escalope, strips of celeriac and Cantharellus cibarius.
Beat the Cantharellus cibarius sauce with the stick blender and pour over the veal.