Simmered and buttered veal with biscayne sauce and mashed potatoes
Allergens:
Ingredients for 5 portions
Calculate portions
Contra (XXX)
0.8 kg
Table salt
10.0 g
Vegetable stock
1.0 l
Plain flour
0.1 kg
Eggs
1.8 ud
High oleic oil
0.25 l
Mashed potatoes
5.0 ud
Onion
0.3 kg
Garlic, bulb
1.4 ud
Carrots
0.05 kg
Chorizo pepper
1.8 ud
Plain flour
0.038 kg
Olive oil
0.025 l
White stock
0.75 l
Table salt
2.5 g
Sterilised milk
0.143 l
Table salt
1.786 g
Ground white pepper
2.857 g
Elaboration
- Wash the onion, the leek and the carrot and chop them paysanne style (very finely) to cook the meat with the meat tightly tied.
For this recipe, the following recipes are needed:
- Vegetable stock
- Mashed potatoes
- Fake biscaynne sauce with the stock produced from the cooking of the meat.
For the meat:
- Cook the meat the previous day on a high temperature from the start. use the seasoned vegetable stock.
- When the meat can be easily pierced with a skewer, it is cooked. Allow it to cool and cut into slices of 3 or 4 mm. The liquid produced will be used for the fake biscaynne sauce.
- Dip the fillets into flour and egg and fry. Place the fried fillets on top of absorbent paper.
- Once the excess oil has been drained, place the meat in a container, add the sauce and let it boil for 5 minutes.
- Plate up the fried meat, baste it with biscaynne sauce and place the mashed potatoes next to the meat.
Nutritional information (1 portion)
Energy
734.72
kcal
Carbohydrates
57.25
g
Proteins
48.44
g
Lipids
32.08
g
Fiber
12.64
g
Saturates
7.28
g
Monounsaturated fatty acids
17.92
g
Polyunsaturated fatty acids
4.46
g
Cholesterol
185.27
mg
Calcium
366.13
mg
Iron
9.12
mg
Zinc
7.66
mg
Vitamin A
705.54
ug
Vitamin C
94.65
g
Folic acid
267.48
ug
Salt (Sodium)
5517.47
mg
Sugars
24.67
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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