Veal Medallions with Sorrel Cream Sauce

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Veal Medallions with Sorrel Cream Sauce
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Health Score:
7,2 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
For the shrimp and veal medallions
12 Veal Medallions
salt
freshly ground peppers
8 Shrimp tails
2 Tbsps vegetable oil
20 grams butter
For the sauce
80 grams Sorrel
30 grams shallots
20 grams butter
200 milliliters vegetable stock
l Whipped cream
l Champagne
salt
freshly ground peppers
Sorrel leaf (for garnish)
How healthy are the main ingredients?
Whipped creamshallotsalt

Preparation steps

1.

For the shrimp: Peel the shrimp leaving the tail. Slice into the back of the shrimp to remove the intestines.

2.

For the sauce: Rinse the sorrel, shake dry, pluck leaves and thinly slice. Peel and finely chop the shallots. Heat the butter in a large saucepan. Add the shallots and cook until translucent. Stir in the vegetable stock. Simmer over low heat until reduced. Stir in the cream and simmer for a few minutes. Add the sorrel and cook briefly. Keep warm.

3.

For the veal medallions: Season the veal with salt and pepper to taste. Heat the vegetable oil in a skillet. Add the veal and cook until golden on both sides. Add butter, reduce heat and cook, while turning frequently, for 5-8 minutes. During the final 1-2 minutes, add the shrimp and cook until pink. 

For serving: Serve the veal on plates with the sorrel sauce and shrimp.