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MattyGit
Veal oyster with mustard sauce and leek
Also try this delicious veal escalope with mustard sauce and leeks
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Ingredients
- 4 veal ester
- 100 gram butter
- 2 onion shredded
- 100 milliliters White wine
- 2 tablespoon dijon mustard
- 100 gram sweet pickle in slices
- 8 little leeks
- 2 tablespoon White wine vinegar
- 5 tablespoon olive oil
- 1 teaspoon dijon mustard
- 2 tablespoon chives minced meat
- 1 tablespoon dragon minced meat
Kitchen Stuff
Directions
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Start with the leek. Cut the leeks into equal pieces. Make 4 equal bunches and bind them with kitchen yarn.
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Cook the leeks in 7-9 minutes until al dente.
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Beat the wine vinegar with olive oil and 1 teaspoon mustard to a vinaigrette. Scoop the chives or tarragon through them.
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Sprinkle the meat with salt and pepper. Heat 25 grams butter and fry the veal oysters 3-4 minutes per side. Remove them from the pan and keep them warm.
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Fry the onions in the shortening until they are translucent. Pour in the wine and reduce the sauce to half.
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Stir in the mustard and add the rest of the butter into pieces. Beat with a whisk to a shiny sauce.
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Stir in the pickle slices and serve the veal oysters with this sauce.
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Place the warm to lukewarm leek on a dish and pour the vinaigrette over it.
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Nutrition
500Calories
Sodium0% DV0g
Fat55% DV36g
Protein54% DV27g
Carbs4% DV12g
Fiber0% DV0g
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