Summary

Ingredients

• 0.25 liter ¼ whipped cream
• 150 g crème fraîche
• 500 g zucchini
• 1 bunch basil
• 1 clove garlic
• salt
• White pepper from the mill
• 1 tablespoon sauce thickener, light
• 4 veal medallion (s), approx. 600 g, cut from the center the fillet
• 20 g clarified butter
• 50 g parmesan cheese

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Instructions

1. Simmer the cream and 100 g crème fraiche in a pan or a large saucepan uncovered for 8-10 minutes until creamy.
2. In the meantime, wash and clean the zucchini and cut into thin even slices (first cut the thick zucchini in half lengthways). Finely grate the parmesan. Pluck the leaves from the basil, put some leaves aside for garnish, cut the rest into not too thin strips.
3. Season the boiled down cream with salt, pepper and the peeled, squeezed clove of garlic. Bring the cream with the sauce thickener to the boil until it is very thick and set aside.
4. Season the veal medallions on both sides with salt and pepper and fry them in the very hot clarified butter for 1 minute on each side, then remove them from the pan.
5. Fry the zucchini in a pan over medium heat, season with salt and pepper. Mix in the cooked cream and basil strips. Divide the zucchini on 4 flat, oven-safe tins.
6. Place the veal medallions on the cream zucchini and sprinkle the parmesan on top. Spread the rest of the crème fraiche over the parmesan. Bake the medallions in the preheated oven at 200 degrees on the 2nd shelf from the top for 10 minutes. Then brown with the grill for 2 - 3 minutes.
7. If more servings are required, double the servings and cook in the juice pan.