Veal croquette with truffle parsley filling

Name: veal croquette with truffle parsley filling
Cook time: 35 min
Total time: 70 min
Yield: 4
Ingredients: 2 slice old white bread; 30 g fresh parsley; 3 toe garlic; 4 el olive oil with truffle flavor; 750 g calffricandeau; 500 g fresh green asparagus; 200 ml tap water

Veal fish dish with truffle parsley filling and green asparagus.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm)

Directions

Cut the crusts off the bread and crumble the bread over a bowl. Cut the parsley above it. Slice the garlic.
Scoop the bread, parsley, garlic and oil together. Season with salt and pepper.
In the meat, make 3 slices of 3 cm deep at the top in length. Divide the filling into it and press it slightly.
Sprinkle with salt and pepper and brush with the oil.
Wash the asparagus and cut off the woody ends (approx. 2 cm). Place the asparagus in an oven dish and pour in the water.
Put the meat on it. If necessary, put it in the refrigerator until use.
Preheat the oven to 200 ° C or gas oven setting 4.
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.