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Veal croquette with sherry mustard sauce
Veal fish dish with a sauce made from sherry, mustard and coconut cream.
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Ingredients
Directions
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Halve the stoneleeks and blanch together with the chives in boiling water with salt (a few sticks for garnish) approx. 2 min.
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Drain the stoneleeks and chives. Lubricate the fricandeau with the mustard.
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Heat the butter in a frying pan and fry the meat around light brown for about 5 minutes.
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Roast the meat with the lid on the pan in approx. 20 min. Brown and inside rosé or just until done, turn occasionally.
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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.
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Add the cream and allow the whole to boil down to about ⅔ on high heat. Season the sauce with salt and pepper.
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Divide the blanched stoneleeks and chives over plates. Cut the fricandeau into thin slices and place on it.
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Spoon the sherry mustard sauce over it. Garnish with the chopped sprigs of chives.
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Nutrition
370Calories
Sodium37% DV880mg
Fat34% DV22g
Protein72% DV36g
Carbs1% DV3g
Fiber32% DV8g
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