Veal En Croute with Mushroom Sauce
- 4 slices
Puff pastry dough (300 grams or 10.6 ounces)
red Bell pepper
- 3 tablespoons
day-old White rolls
- 300 grams
mixed Fresh herbs (frozen)
freshly ground Pepper
- 1 kilogram
- 2 tablespoons
Fat (for greasing)
- 10 grams
dried Porcino mushroom
- 200 grams
- 50 milliliters
- 400 milliliters
- 1 kilogram
- 50 grams
cold Butter (diced)
Thaw puff pastry. Rinse peppers, cut in half, remove seeds and ribs and dice flesh. Heat 1 tablespoon butter in a saucepan. Add peppers and cook for 5 minutes. Cut crusts from bread and crumble. Combine breadcrumbs, cream cheese, peppers and herbs and season with salt and pepper. Soak porcini mushrooms in warm water for 15 minutes.
Rinse cabbage leaves and blanch in boiling salted water for 2 minutes. Shock in ice water, drain and pat dry.
Preheat oven to 200°C (approximately 400°F). Rinse veal, pat dry and cut in half. Heat oil in a pan and cook veal until golden brown on all sides.
Separate egg. Place 2 sheets of puff pastry on the work surface and roll out to about 30 x 40 cm (approximately 12 x 16 inches). Brush edges with egg white. Lay 4 slices of cabbage onto dough. Top with cream cheese mixture and veal. Roll up and place, seam-side down, on a greased baking sheet. Whisk together egg yolk and 2 tablespoons of water and brush onto dough. Bake pastry for 35 minutes.
Drain and mince porcini mushrooms. Peel and mince onion. Rinse and quarter mushrooms. Heat 1 tablespoon butter in a pan and sauté porcini, onion and mushrooms. Deglaze with sherry and broth. Simmer for 15 minutes, then season with salt and pepper. Gradually stir in cold butter to thicken.
Rinse broccoli and divide into florets. Blanch in boiling salted water for 9 minutes. Shock in ice water and drain well. Heat 1 tablespoon butter in a pan and sauté broccoli. Season with salt and pepper.
Turn off oven and let pastry rest in oven for 5 minutes. Remove and slice.
Plate pastry and serve with broccoli and mushroom sauce.