Veal Fillet Fried in Cocoa with Chanterelle Risotto and Balsamic Shallots

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Tip: Alternatively, you can also take pork fillet or simply a mushroom cream sauce.