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Net baked veal fillet with sautéed roots

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Net baked veal fillet with sautéed roots

Fedtnet/veils
Parsley
Savoy cabbage
½-1Coffee cream
1Egg white
150gTurkey Breast
3dlBrown sauce/sky
500gFillet of veal
500gPotatoes mixed root vegetable. as. carrot, celery-parsley root-parsnip-beetroot and a little leek

Instructions for Net baked veal fillet with sautéed roots

To prepare the Net baked veal fillet with sautéed roots recipe, please follow these instructions:

The calf fillet is exposed to tendons and fat
KALKUNSOUFFLEFARS:
The turkey breast is cut into the tern and blended gently with salt, additive then the cream. The fathers must be linden like a soft soft ice.
Add pepper and parsley.
The fats are soaked in running water for a few hours.

packaging:
The grease is laid flat on the table, wiped with a kitchen roll, put on a small piece of savoy cabbage, then a thin layer of turkey fired on. Place a piece of calf fillet on it. Crumble with salt and pepper.
Pack in and rub off on a very hot forehead.
The meat is placed in an ovenproof dish. Stir in the oven at 200 g. For 7-10 min. Depending on whether the meat should be pink or thorough.
The meat must last for at least 7 minutes. After it has been in the oven. Just before serving, the meat can be placed in the oven for 1 min. So it's hot at dinner.
The vegetables are cleaned and cut into bruoise (tern of ½ x ½ cm.).
The vegetables are easily sautéed in oil before serving, they should still be crispy.
The potatoes are peeled and cut into cubes of 3-4 cm x 3-4 cm. Stir in oil and put into refractory dish, cooked to the oven. Crisp with white pepper and salt.
Brunsauce / Sky is boiled with red wine until it is blank.