Veal Fillet Fried in Cocoa with Chanterelle Risotto and Balsamic Shallots
by Editorial Staff
Summary
| Prep Time | 1 hr 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 veal fillet (s) (á 80-100 g)
- 1 tablespoon cocoa powder (full fat)
- 2 tablespoons oil
- 1 tablespoon butter
- salt and pepper
- 1 cup rice (risotto rice)
- 100 ml sparkling wine or champagne
- 2 shallot (s) in cubes
- 4 tablespoon oil (walnut oil)
- 2 cup poultry stock, unsalted
- 200 g chanterelles, cleaned
- 1 tablespoon butter
- 30 g parmesan, rated
- 12 shallot (s), peeled
- 30 grams sugar
- 100 ml balsamic vinegar
- 100 ml veal stock
- 1 sprig thyme and rosemary
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Season the veal fillet and turn in the cocoa powder. Heat the oil in an ovenproof pan, fry the veal fillets on both sides over a medium heat. Cook in the convection oven for about four to five minutes.
- For the risotto, sweat shallot cubes in 2 tablespoons of walnut oil until golden, add the risotto rice and let it sweat for a moment. Deglaze with champagne and gradually fill up with poultry stock. Let the risotto simmer gently until bite. Fry the chanterelles in the rest of the walnut oil separately in a pan and mix with the risotto. Season with salt and pepper and refine with butter and parmesan cheese.
- For the balsamic shallots, caramelize the sugar in a saucepan, add the shallots to the lightly browned sugar and deglaze with the balsamic vinegar. Top up with the veal ice cream and add the herb sprigs. Place in a fan oven and cook the shallots in the stock at 160 ° C. Season to taste with salt and pepper.
- Place the risotto in the middle of a plate. Place three shallots in a triangle and pour the remaining sauce over them. Halve the veal fillet and place in the middle of the risotto.
- Tip: Alternatively, you can also take pork fillet or simply a mushroom cream sauce.
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