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Veal skewer and cucumber bars with parsley dip
A tasty recipe. The snack contains the following ingredients: meat, pecans, cucumber, fresh parsley (a 30 g), coarse sea salt, black peppercorns, grovemosterd, white wine (eg sauvignon blanc), olive oil and veal escalope (at room temperature).
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Ingredients
Directions
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Drizzle pecans in dry frying pan briefly and allow to cool.
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Peel the cucumber, cut it in eight lengthways and remove the seeds.
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Finely chop the leaf of parsley.
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Pecan pecans with sea salt and peppercorns in mortar.
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Add mustard, parsley and wine and stir into wholegrain.
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Add oil drop by drop and rub with pestle through nutmeg.
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Remove the parsley dip sauce in a bowl.
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Cut the veal escalope into 8 equal pieces and sprinkle with salt and pepper.
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Fry 1 tbsp oil in frying pan and fry meat pieces over high heat in 3-4 min.
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Sow a piece of veal on each satay stick.
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Put cucumber bars upright in shot glass.
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Place meat skewers on a plate, put cucumber and parsley dip sauce next to it..
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Nutrition
240Calories
Sodium0% DV1.155mg
Fat34% DV22g
Protein16% DV8g
Carbs0% DV1g
Fiber44% DV11g
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