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ColleenMick
Veal oyster with crispy shallots crust
Veal oyster with a crispy shallot crust and spinach.
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Ingredients
Directions
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Crumble the bread. Heat the oil in a frying pan and toast the bread crumbs until golden brown. Leave to cool on kitchen paper.
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Halve the shallots and cut into thin slices. Melt the butter in a saucepan and fry the shallot briefly.
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Add the wine and thyme and season with salt and pepper. Stew the mixture covered for 20-25 min.
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Preheat the oven to 200 ° C.
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Rub the meat with salt and pepper. Heat the oil in a frying pan and fry the meat for 2 minutes per side.
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Slice the parsley. Squeeze the garlic over a bowl and mix with the crumb and parsley.
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Grease the oven dish and place the veal oysters in the oven dish. Divide the shallot and then the crumb mixture over it.
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Heat the meat in the oven for approx. 5 minutes.
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In the meantime, melt the butter in a large pan or stir-fry and let the spinach shrink in a pinch. Season with salt and pepper.
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Drain the spinach in a sieve and press out the moisture. Divide the spinach over warm plates. Put the veal oyster on it.
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Nutrition
325Calories
Sodium28% DV670mg
Fat25% DV16g
Protein52% DV26g
Carbs4% DV13g
Fiber16% DV4g
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