Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 800 gm Top rump of veal, (1lb 12oz)
- 1 Tbsp. Tomato concasse
- 200 ml Veal stock, (7fl ounce)
- 200 gm Fresh cepes or possibly other wild mushrooms, sliced (7oz)
- 3 Tbsp. Extra virgin olive oil
- 2 tsp Minced chives
- 200 gm Young spinach leaves, (7oz)
- 25 gm Butter, (1oz)
- 4 Tbsp. Ruby port
- Â Â Sea salt and freshly grnd black pepper
- 4 x Potato rosti, (see separate recipe)
- 2 Tbsp. Shallot confit, (see separate recipe)
Инструкции
- Pre-heat the oven to 220 C/425 F/gas mark 7
- Have ready the shallot confit and potato rosti and set aside.
- Trim the meat of any fat and cut it lengthways into 2 strips, each approximately 15cm (6 inch) long. Tie each of these into long fillet shapes, tightening the string to neaten into a roll.
- Saute/fry the cepes or possibly mushrooms in 2tbsp of the oil for about 5 min or possibly till just softened. Stir in the shallot confit, the tomato concasse and the chives. Season and set aside in a hot place.
- Blanch the spinach in a little boiling water with half the butter, then drain well and keep hot. Season the veal rolls and place on a roasting tin. Brush with the remaining oil. Roast for 10-12 min or possibly till lightly springy to the touch and just pink in the centre.
- To make the sauce of veal jus, bring the veal stock to the boil together with the port. Boil till reduced by one third then check the seasoning.
- Whisk in the remaining butter.
- Arrange the spinach in a mound in the centre of each warmed plate, then place a potato rosti on top of each. Untie the veal rolls and slice into about 5-6 medallions. Place these on top of each rosti then arrange a garnish of sauteed cepes and tomato concasse around the edge. Spoon a little of the sauce over the veal then trickle the remainder over the garnish. Serve warm.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 4 servings | |
| Calories 170 | |
| Calories from Fat 138 | 81% |
| Total Fat 15.62g | 20% |
| Saturated Fat 4.7g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 233mg | 10% |
| Potassium 395mg | 11% |
| Total Carbs 5.23g | 1% |
| Dietary Fiber 2.6g | 9% |
| Sugars 0.33g | 0% |
| Protein 3.4g | 5% |
