Filter
Reset
Sort ByRelevance
Bill Bartelme
Veal croquette with truffle parsley filling
Veal fish dish with truffle parsley filling and green asparagus.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
-
15 minMain dishbouillon tablets, egg noodles, nasi-bami vegetables, oil, beef strips, garlic, yellow bell pepper, sweet chilli sauce,beef noodle soup
-
55 minMain dishbaking flour, grated mature cheese, egg, sieved tomatoes, ham,cauliflower pizza
-
35 minMain dishonions, garlic, traditional olive oil, risotto rice, White wine, vegan broth, cherry tomatoes on the branch, shiitake, fresh basil,vegan risotto with shiitake and tomatoes
-
25 minMain dishfloury potatoes, Gelderse smoked sausage, onion, garlic, zucchini, Red pepper, sieved tomatoes, traditional olive oil,Mediterranean stew with smoked sausage
Nutrition
350Calories
Sodium10% DV240mg
Fat22% DV14g
Protein92% DV46g
Carbs4% DV11g
Fiber12% DV3g
Loved it