|Preparation : 30 min||Resting : -|
|Cooking : 55 min||Equipment :|
|Difficulty :||Rating : 0 rates|
|Download the recipe :|
|Programmes :||accessories :|
|40||g banana shallots
|150||ml veal stock
|20||g butter at room temperature
|200||ml pure cream
|1||tblsp lemon juice
|600||g veal escalope
|30||ml canola oil
|50||ml dry white wine
|To fry rostis|
|50||ml canola oil|
Start by preparing rostis.
Put shallots and veal stock in bowl and run EXPERT programme 1 minute/speed 15/120°C.
Mix a spoonful of flour with softened butter in a bowl to achieve an even consistency. Bring veal stock to boil with EXPERT programme 5 minutes/speed 5/120°C. After 3 minutes, add butter and flour mixture, pure cream, salt, sugar, white pepper and lemon juice to bowl. Set aside.
Cut veal into 1 cm slices (cutting perpendicular to fibres). Season with salt and pepper and sprinkle veal slices with a spoonful of flour. Mix well.
Put meat and canola oil in bowl. Remove cap from lid and brown meat with EXPERT programme, 8 minutes/speed 1A/120°C.
Add 50 ml white wine and set aside sauce. Run EXPERT programme, 10 minutes/speed 1A/95°C. Serve veal with rostis.
Put 250 ml water into bowl and place potatoes in steamer basket. Run STEAM programme. The potatoes must not be completely cooked. Rinse potatoes in cold water and peel.
Grate potatoes and onions with 4 mm grating disc in mini bowl using FOOD PROCESSOR programme.
Mix with other ingredients and season.
Heat oil in a frying pan and spoon in 1 1/2 cm dollops of potato mix. Flatten with a fork to obtain small cakes. Cook rostis over medium heat until golden. Melt a knob of butter on rostis. Keep hot and serve with veal.