Veal fillets with Rochefort sauce and mashed potato
Allergens:
Ingredients for 5 portions
Calculate portions
Beef roll
0.75 kg
Table salt
12.5 g
Ground black pepper
0.005 g
Roquefort cheese
0.025 kg
Brandy
0.015 l
Brown stock
0.5 l
Cream
0.05 l
Mashed potatoes
5.0 ud
Sterilised milk
0.143 l
Table salt
1.786 g
Elaboration
- Cut the veal fillets, two or three per portion depending on the weight.
- Make mashed potato.
- For the Roquefort sauce:
- Pour brandy into a container and flambé.
- When the flame goes out, add the brown stock, Roquefort cheese and season with salt.
- Finish by adding a little reduced cream.
- Plate up covering one half of the meat with the Roquefort sauce and place the mashed potato on the other side.
Nutritional information (1 portion)
Energy
643.42
kcal
Carbohydrates
30.05
g
Proteins
32.51
g
Lipids
41.12
g
Fiber
5.88
g
Saturates
17.27
g
Monounsaturated fatty acids
16.42
g
Polyunsaturated fatty acids
3.74
g
Cholesterol
120.61
mg
Calcium
178.34
mg
Iron
4.94
mg
Zinc
5.7
mg
Vitamin A
225.26
ug
Vitamin C
44.99
g
Folic acid
125.53
ug
Salt (Sodium)
1393.94
mg
Sugars
11.69
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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