Poached Fillet of Veal with Vegetables

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Poached Fillet of Veal with Vegetables
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
8
For the veal
1 shallot
1 carrot
1 sm piece Celery root
1 Tbsp butter
1 bay leaf
10 peppercorns
200 milliliters dry white wine
1 l Beef broth
2 Veal fillet each about 300 grams (approximately 11 ounces)
1 generous pinch dried Chervil
1 bunch parsley
25 grams Basil (removed from the stem)
6 Tbsps Safflower oil
1 Tbsp Red wine vinegar
1 tsp lemon juice
salt
freshly ground peppers
For the vegetables
400 grams carrots
400 grams Celery root
400 grams fine, green Beans
salt
freshly ground peppers
3 Tbsps Corn oil
1 Tbsp grapeseed oil
2 Tbsps Sherry vinegar
½ tsp grated Horseradish (fresh or jarred)
1 tsp lemon juice
sugar
How healthy are the main ingredients?
carrotBasilparsleygrapeseed oilHorseradishshallot

Preparation steps

1.

For the veal, peel the shallot, carrot and celery root. Chop the vegetables coarsely. Heat the butter in a pan and saute vegetables for a few minutes. Add the bay leaf, peppercorns, wine and broth. Cover and bring to a boil. Remove the pot from the heat, add the veal to the pot, then put the pot in the oven. Leave the oven door open and cook the veal for about 25 minutes until done. Remove veal fillets and let cool, covered.

2.

For the vegetables, puree the chervil, plucked parsley leaves, basil, oil, vinegar and lemon juice and season with salt and pepper. Peel the carrots and celery root and cut into fine strips. Rinse and peel the beans.

3.

Bring a large pot of salted water to a boil. Cook the vegetables, successively, until al dente. Cook the carrots and celery root for about 2 - 3 minutes and the beans about 5 minutes. Remove from pot, shock under cold water and drain well.

4.

Stir and season both oils with sherry vinegar, horseradish, lemon juice, 1 pinch of sugar and1 pinch of salt and pepper. Mix witht the vegetables and marinade for about 1 hour. Season everything to taste.

5.

Before serving, cut the meat into thin slices. Distribute the vegetables on plates, arrange the meat on top and sprinkle with the green sauce.