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Bill Bartelme
Veal croquette with truffle parsley filling
Veal fish dish with truffle parsley filling and green asparagus.
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Ingredients
Directions
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Cut the crusts off the bread and crumble the bread over a bowl. Cut the parsley above it. Slice the garlic.
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Scoop the bread, parsley, garlic and oil together. Season with salt and pepper.
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In the meat, make 3 slices of 3 cm deep at the top in length. Divide the filling into it and press it slightly.
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Sprinkle with salt and pepper and brush with the oil.
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Wash the asparagus and cut off the woody ends (approx. 2 cm). Place the asparagus in an oven dish and pour in the water.
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Put the meat on it. If necessary, put it in the refrigerator until use.
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Preheat the oven to 200 ° C or gas oven setting 4.
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Remove the dish from the refrigerator. Fry the meat in the middle of the oven in about 35 minutes brown and just until done. Serve with the baked potatoes.
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Nutrition
350Calories
Sodium10% DV240mg
Fat22% DV14g
Protein92% DV46g
Carbs4% DV11g
Fiber12% DV3g
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