Berlin fricassee

Name: Berlin fricassee
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 discs (à 45 g) deep-frozen puff pastry; 2 Egg yolk (size M); 1 TABLESPOON Sesame seeds; 10 g dried morels; 4 Shallots; 1 Garlic clove; 250 g Carrots; 2 stalks of celery; 1 kg released veal (shoulder or breast); 2 TABLESPOONS Oil; 2 TABLESPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 1/2 TABLESPOONS Flour; 1 glass (425 ml) Veal stock; 125 ml dry white wine; 2 Cloves; 1 Stalk Thyme; 1 Bay leaf; 1 can(s) (205 g drained weight) Asparagus; 125 g Whipped cream; 2-3 TABLESPOONS Lemon juice; 1 pinch Cayenne pepper; 1 TABLESPOON small capers and thyme for garnishing; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 discs (à 45 g) deep-frozen puff pastry
2 Egg yolk (size M)
1 TABLESPOON Sesame seeds
10 g dried morels
4 Shallots
1 Garlic clove
250 g Carrots
2 stalks of celery
1 kg released veal (shoulder or breast)
2 TABLESPOONS Oil
2 TABLESPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 1/2 TABLESPOONS Flour
1 glass (425 ml) Veal stock
125 ml dry white wine
2 Cloves
1 Stalk Thyme
1 Bay leaf
1 can(s) (205 g drained weight) Asparagus
125 g Whipped cream
2-3 TABLESPOONS Lemon juice
1 pinch Cayenne pepper
1 TABLESPOON small capers and thyme for garnishing
baking paper

Directions

1
Place the puff pastry slices next to each other on a floured work surface, allow to thaw and cut out 16 crescents. Whisk 1 egg yolk. Brush the crescents with it and sprinkle half of the moons with sesame seeds. Place on a baking tray lined with baking paper. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-12 minutes. Wash the morels.
2
Soak in hot water and leave to soak for about 1 hour. Peel shallots and garlic and dice finely. Peel carrots. Clean the celery. Wash both and cut into slices. Wash the meat, dab dry and cut into cubes. Heat oil and butter in a frying pan and fry the meat in portions. Put all meat into the roaster. Add shallots, garlic, carrots and celery and fry briefly. Season with salt and pepper. Dust with flour and deglaze with stock and wine. Add cloves, thyme and bay leaf, bring to the boil.
3
Put all meat into the roaster. Add shallots, garlic, carrots and celery and fry briefly. Season with salt and pepper. Dust with flour and deglaze with stock and wine. Add cloves, thyme and bay leaf, bring to the boil. Braise in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 45 minutes. Meanwhile drain morels and cut larger morels in half. Drain asparagus and cut into pieces. Whisk 1 egg yolk and cream and stir into the sauce. Season with lemon juice and cayenne pepper. Add morels and asparagus to the fricassee. Garnish the fricassee with capers and thyme and serve with the puff pastry moons (fleurons)
4
Meanwhile drain morels and cut larger morels in half. Drain asparagus and cut into pieces. Whisk 1 egg yolk and cream and stir into the sauce. Season with lemon juice and cayenne pepper. Add morels and asparagus to the fricassee. Garnish the fricassee with capers and thyme and serve with the puff pastry moons (fleurons)