Veal croquette with sherry mustard sauce

Name: veal croquette with sherry mustard sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Dutch
Ingredients: 30 g stoneleeks; 25 g fresh chives; 600 g calffricandeau; 2 el mustard; 50 g butter; 50 ml dry sherry; 200 ml cook's cream

Veal fish dish with a sauce made from sherry, mustard and coconut cream.

Ingredients

Kitchen Stuff

aluminium foil

Directions

Halve the stoneleeks and blanch together with the chives in boiling water with salt (a few sticks for garnish) approx. 2 min.
Drain the stoneleeks and chives. Lubricate the fricandeau with the mustard.
Heat the butter in a frying pan and fry the meat around light brown for about 5 minutes.
Roast the meat with the lid on the pan in approx. 20 min. Brown and inside rosé or just until done, turn occasionally.
Take the meat out of the pan and keep warm in aluminum foil, let sit for about 10 minutes. Add the sherry to the shortening and stir the cakes.
Add the cream and allow the whole to boil down to about ⅔ on high heat. Season the sauce with salt and pepper.
Divide the blanched stoneleeks and chives over plates. Cut the fricandeau into thin slices and place on it.
Spoon the sherry mustard sauce over it. Garnish with the chopped sprigs of chives.