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Allie850
Veal entrecote with pumpkin fritters and hachese sauce
Veal entrecote with pumpkin fritters, hachese sauce and pointed cabbage.
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Ingredients
- 300 g veal schnitzel
- 2 el wheat flour
- 1 mespoint freshly ground sea salt
- 1 mespoint freshly ground black pepper
- 2 onion
- 30 g unsalted butter or margerine
- 380 ml meat fond
- 8 dried laurel leaves
- 100 ml traditional olive oil
- 250 ml corn oil
- 4 veal entrecote
- Medium sized egg
- 70 g self raising flour
- 1 el granulated sugar
- 1 el fresh parsley
- Fresh pointed cabbage
- 1 mespoint curry powder
Kitchen Stuff
Directions
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(can be done day in advance): cut the calfsin cubes of 1 cm and shake in a bowl with flour, pepper and salt. Peel the onions and finely chop.
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Melt butter in a frying pan and fry the meat cubes around brown on a high heat. Spoon the onion through the meat and cook for 3 minutes. Add the fond and laurel.
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Turn the heat down and roast the meat for about 1 hour until thick hacheesauce. Take the laurel out of the pan.
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Preheat the oven to 175 ° C. Peel the pumpkin, remove seeds and flesh and cut into large pieces. Spoon in an oven dish with oil, pepper, salt and bay leaf.
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Roast the pumpkin in approx. 45 min in oven until lightly browned. Remove the laurel. Remove the oil from the baking dish and store.
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Puree the puffed pumpkin in food processor or with hand blender.
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Spread the veal entrecotes with the collected pumpkin oil and allow to reach room temperature. Heat the frying oil in (frying) pan to 175 ° C.
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Beat the egg and cut the parsley. Stir the pumpkin puree into a firm batter with flour, sugar, egg, parsley, pepper and salt.
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Quickly roll bread rolls of the batter with the aid of two spoons (or small ice cream scoops) and let it slide into hot oil.
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Deep-fry pumpkin balls in 3-4 min. Golden brown. Drain on kitchen paper. Cut the pointed cabbage into strips.
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In a frying pan with butter, simmer the pointed cabbage strips, curry powder and water in 5 minutes.
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Heat a large grill pan. Grill the meat in 2-3 minutes per side of rosé. Sprinkle the meat with salt and pepper and leave wrapped in aluminum foil for 1 min.
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Divide the cabbage over warm plates and lay the meat on it. Place the pumpkin fritters next to it. Spoon the hachee sauce over the meat or add it separately.
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Nutrition
880Calories
Sodium0% DV5mg
Fat94% DV61g
Protein100% DV50g
Carbs11% DV32g
Fiber0% DV0g
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