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Scalloped Veal Fillet
with potato fritters
Ingredients
| 4 | veal fillet steaks |
| 400 g | Irish farm cheese |
| 2 tbsp | mustard |
| 2 | egg yolks |
| 50 g | parsley, chopped |
| salt and pepper | |
| 600 ml | veal stock |
| 3 | carrots, chopped |
| 2 clove(s) | garlic, chopped |
| 1 | onion, chopped |
| 1 sprig(s) | thyme |
| 200 ml | port |
| 50 g | soft sugar |
| some | oil |
| 4 large | potatoes |
| 50 g | flour |
| salt and pepper | |
| 50 g | butter |
| 3 | limes |
Method
Preparation time: ca. 40 min / Cooking / Baking Time: ca. 40 min / Grade of difficulty: easy / Calories per portion: n/a
Trim the meat and wrap it into aluminium foil. Keep the trimmings for the sauce.
In a saucepan, sear the trimmings with the carrots, the onions, the garlic and the thyme. Deglaze with port and the juice of 1 lime. Stir in the soft sugar and allow the sauce to boil down until syrupy. Add the veal stock, then again allow the sauce to boil down until thickly. Strain through a fine sieve, then keep the sauce warm.
In a large skillet, sear the fillets, still in the foil, briefly from both sides, take the skillet from heat and let stand with the foil packages for 20 minutes.
Finely chop the cheese. Season with salt, pepper, mustard and parsley. Add in the egg yolks and stir until you get a combined batter. Set aside at a cool place.
Peel then grate the potatoes into a bowl. Add in the flour, salt and pepper and mix well.
In a skillet, melt the butter. Shape the potato mixture into 8 balls, flatten and bake the fritters in the skillet until golden brown on both sides. Keep warm.
Preheat the oven to 200°C.
Take the fillets out of the foil and spoon onto each some cheese mixture and shape the mixture to a dome. Transfer the steaks onto a baking tray and bake until the cheese mixture is slightly golden.
Wash and slice the remaining limes.
Place onto each pre-warmed individual plate one of the scalloped fillets and two potato fritters. Decorate with a little sauce and lime slices and serve immediately.
In a saucepan, sear the trimmings with the carrots, the onions, the garlic and the thyme. Deglaze with port and the juice of 1 lime. Stir in the soft sugar and allow the sauce to boil down until syrupy. Add the veal stock, then again allow the sauce to boil down until thickly. Strain through a fine sieve, then keep the sauce warm.
In a large skillet, sear the fillets, still in the foil, briefly from both sides, take the skillet from heat and let stand with the foil packages for 20 minutes.
Finely chop the cheese. Season with salt, pepper, mustard and parsley. Add in the egg yolks and stir until you get a combined batter. Set aside at a cool place.
Peel then grate the potatoes into a bowl. Add in the flour, salt and pepper and mix well.
In a skillet, melt the butter. Shape the potato mixture into 8 balls, flatten and bake the fritters in the skillet until golden brown on both sides. Keep warm.
Preheat the oven to 200°C.
Take the fillets out of the foil and spoon onto each some cheese mixture and shape the mixture to a dome. Transfer the steaks onto a baking tray and bake until the cheese mixture is slightly golden.
Wash and slice the remaining limes.
Place onto each pre-warmed individual plate one of the scalloped fillets and two potato fritters. Decorate with a little sauce and lime slices and serve immediately.
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