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CAJUN MOMMA
Thinly sliced Asian veal fillet on a watercress salad
Veal fillet with a salad of green asparagus, watercress and shallot and a dressing of ginger, miso and sririacha.
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Ingredients
Directions
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Remove the woody underside of the asparagus and peel with thin peeler from top to bottom in thin ribbons.
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Pick the watercress from the twigs. Cut the shallot into wafer-thin half rings. Divide the asparagus ribbons, watercress and shallot over a flat dish.
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Peel and grate the ginger. Mix with the miso, mirin, rice vinegar and sriracha in a bowl to a dressing.
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Halve the veal fillet in the length. Brush each half with a tablespoon of dressing.
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Heat the oil in a frying pan and fry the veal fillet for 3 minutes on a high heat. Turn halfway.
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Remove the pan from the heat. Remove the meat from the pan and leave on a plate under aluminum foil for 5 minutes.
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Meanwhile, pour the rest of the dressing into the remaining shortening and add the butter and the tap water.
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Let simmer for 1 min on medium heat. Remove the pan from the heat and drizzle the salad with it.
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Cut the meat into thin strips and spread over the asparagus watercress salad. Serve immediately.
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Nutrition
235Calories
Sodium0% DV1.140mg
Fat18% DV12g
Protein28% DV14g
Carbs5% DV16g
Fiber16% DV4g
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