Organic Veal Medallions on Cream-zucchini-basil and Red Camargue Rice
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 375 ml whipped cream
- 225 g crème fraîche
- 750 g zucchini, oranic
- Parmesan, approx. 80 - 100 g
- 2 bunch basil
- Salt and pepper, whiter, from the mill
- clove Garlic (s), approx. 2 - 3
- 3 tablespoon sauce thickener, lighter
- 6 organic veal medallion (s), cut from the middle
- 40 g clarified butter
- 6 port. Wild rice or Camargue rice
Print Recipe
Pin Recipe Instructions
- Allow the cream and 175 g of crème fraîche to boil down in a wide saucepan for approx. 8 - 10 minutes.
- In the meantime, wash and clean the zucchini and cut into thin, even slices. If the zucchini are very thick, cut them in half lengthways beforehand.
- Finely grate the parmesan. Pluck the leaves from the basil, put a few leaves aside for garnish and cut the rest into fine strips.
- Season the veal medallions on both sides with salt and pepper and then fry them in the hot clarified butter on each side for 1 minute. Then take it out of the pan.
- In the same clarified butter, fry the zucchini in a pan over medium heat and season with salt and pepper. Add the cooked cream and mix in the basil strips. Spread the zucchini and sauce in an ovenproof dish.
- Place the veal medallions on the cream zucchini and sprinkle the parmesan on top. Spread the rest of the crème fraîche on the veal medallions.
- Bake the medallions in the preheated oven at 200 ° C top / bottom heat on the 2nd shelf from the top for about 10 minutes. Then brown with the grill for 2 - 3 minutes.
- Note:
- Reduce the cream very thickly because the zucchini give off a lot of juice when cooked. Otherwise the sauce will be too thin.
- The parmesan only melts when gratinated if it is mixed with fat. So always put some creme fraîche on top of the cheese.
- Cook the wild rice or Camargue rice according to the instructions on the packet and serve as a side dish.
- Sabine prepared this recipe as the main course on Monday, March 29th, 2021 in the program “The Perfect Dinner” - Day 1 in Berlin.
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