Veal Kabobs with Morels
- For the meat:
- 800 grams Veal shank (topside)
- 120 grams Red paprika
- 120 grams white onions
- 1 organic lemon (sliced)
- 2 tablespoons vegetable oil
- 30 grams butter
Cut the veal into pieces weighing 50 grams (approximately 1 3/4 ounces). Cut the pepper into quarters, remove the stalk, seeds and partitions and cut the into 3 cm (approximately 1 1/4 inch) wide wedges. Peel the onion and cut into quarters. Rinse the morels thoroughly and drain. Thread onto skewers alternating veal, peppers, lemon slices and onion wedges. Repeat. Season with salt and pepper. Heat oil and butter in a pan. Sear the skewers on all sides over medium heat for 6-8 minutes. Remove and keep warm.
Sauté the scallions briefly in the same pan. Add the morels and cook for 1-2 minutes. Deglaze with sherry. Add the veal stock to the morels and cook for 6-8 minutes. Pour in the cream and simmer for 5 minutes and remove from the heat. Season with salt and pepper and stir in the semi-whipped cream. Add the lemon juice last when no more cooking is needed, otherwise the cream will curdle.
Arrange the skewers on a preheated plate and serve with the morals. Serve with herb rice as desired.