Filter
Reset
Sort ByRelevance
Pam
Veal croquette with sherry mustard sauce
Veal fish dish with a sauce made from sherry, mustard and coconut cream.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
50 minMain dishold white bread, semi-skimmed milk, onion, minced beef, medium sized egg, dried nutmeg, bread-crumbs, unsalted butter, tomato juice, tap water,meatballs -
20 minMain dishpipe rigate, fillet steaks, dried sage, raw ham, olive oil, garlic, Spinach,fillet steak with ham -
95 minMain dishveal steaks, flour, olive oil, butter, onion, carrots, celery, garlic, fresh thyme leaves, White wine, meat fond, lemon, parsley,veal steaks à la ossobuco -
30 minMain disholive oil, chicken breast, mushroom, fusilli, Kale, garlic, Parmesan cheese, walnut,fusilli with kale pesto and grilled chicken
Nutrition
370Calories
Sodium37% DV880mg
Fat34% DV22g
Protein72% DV36g
Carbs1% DV3g
Fiber32% DV8g
Loved it