Veal entrecote with pumpkin fritters and hachese sauce

Name: veal entrecote with pumpkin fritters and hachese sauce
Cook time: 50 min
Total time: 110 min
Yield: 4
Cuisine: Dutch
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

Veal entrecote with pumpkin fritters, hachese sauce and pointed cabbage.

Ingredients

Kitchen Stuff

1 hand blender or food processor
1 aluminium foil
1 grill pan

Directions

(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.
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.
Turn the heat down and roast the meat for about 1 hour until thick hacheesauce. Take the laurel out of the pan.
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.
Roast the pumpkin in approx. 45 min in oven until lightly browned. Remove the laurel. Remove the oil from the baking dish and store.
Puree the puffed pumpkin in food processor or with hand blender.
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.
Beat the egg and cut the parsley. Stir the pumpkin puree into a firm batter with flour, sugar, egg, parsley, pepper and salt.
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.
Deep-fry pumpkin balls in 3-4 min. Golden brown. Drain on kitchen paper. Cut the pointed cabbage into strips.
In a frying pan with butter, simmer the pointed cabbage strips, curry powder and water in 5 minutes.
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.
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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