Summary

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

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Instructions

1. Allow the cream and 175 g of crème fraîche to boil down in a wide saucepan for approx. 8 - 10 minutes.
2. 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.
3. Finely grate the parmesan. Pluck the leaves from the basil, put a few leaves aside for garnish and cut the rest into fine strips.
4. 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.
5. 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.
6. 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.
7. 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.
8. Note:
9. Reduce the cream very thickly because the zucchini give off a lot of juice when cooked. Otherwise the sauce will be too thin.
10. The parmesan only melts when gratinated if it is mixed with fat. So always put some creme fraîche on top of the cheese.
11. Cook the wild rice or Camargue rice according to the instructions on the packet and serve as a side dish.
12. Sabine prepared this recipe as the main course on Monday, March 29th, 2021 in the program “The Perfect Dinner” - Day 1 in Berlin.