Berlin fricassee

Name: Berlin fricassee
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 25 g dried pointed morels without stalk; 1 kg released veal (shoulder or breast); 1 Carrot; 100 g Celeriac; 4 Shallots; 1 Garlic clove; 3 TABLESPOONS + 1 tsp butter; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 1/2 TABLESPOONS Flour; 400 ml Veal stock (from the glass); 1/8 l dry white wine; 2 Cloves; 1 Bay leaf; 1 Stalk Thyme; 300 g Asparagus; 1 pinch Sugar; 2 Egg Yolk; 125 g Whipped cream; 2-3 TABLESPOONS Lemon juice; 1 pinch Cayenne pepper; 1 TABLESPOON small capers; 2 stem(s) Petersile

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

25 g dried pointed morels without stalk
1 kg released veal (shoulder or breast)
1 Carrot
100 g Celeriac
4 Shallots
1 Garlic clove
3 TABLESPOONS + 1 tsp butter
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 1/2 TABLESPOONS Flour
400 ml Veal stock (from the glass)
1/8 l dry white wine
2 Cloves
1 Bay leaf
1 Stalk Thyme
300 g Asparagus
1 pinch Sugar
2 Egg Yolk
125 g Whipped cream
2-3 TABLESPOONS Lemon juice
1 pinch Cayenne pepper
1 TABLESPOON small capers
2 stem(s) Petersile

Directions

1
Wash morels thoroughly, pour hot water over them and soak for 1-2 hours. Cut meat into bite-sized pieces. Peel the carrot and clean the celery. Wash both and dice finely. Peel shallots and garlic and dice them as well. Heat 2 tablespoons of butter and oil in a frying pan.
2
Fry the meat in it in portions with the lid closed. Put all the meat into the roaster, add the vegetables and sauté briefly. Season with salt and pepper. Dust with flour and deglaze with veal stock and wine. Add cloves, laurel and thyme, bring to the boil. Braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes. Wash and peel the asparagus and cut off the woody ends. Cook in salted water with a pinch of sugar and 1 teaspoon of butter for about 10 minutes. Take out the roaster and put it on the stove. Let the fricassee simmer in an open pot for about 10 minutes. Drain morels, cut larger morels in half. Drain the asparagus.
3
Cook in salted water with a pinch of sugar and 1 teaspoon of butter for about 10 minutes. Take out the roaster and put it on the stove. Let the fricassee simmer in an open pot for about 10 minutes. Drain morels, cut larger morels in half. Drain the asparagus. Heat 1 tablespoon of butter and fry the morels in it. Whisk egg yolk with cream, stir into the meat. Season to taste with lemon juice and cayenne pepper. Mix in the morels and asparagus. Don't let it boil anymore!!! Pour into a bowl and sprinkle with capers and parsley leaves. Serve with rice and puff pastry fleurons
4
Whisk egg yolk with cream, stir into the meat. Season to taste with lemon juice and cayenne pepper. Mix in the morels and asparagus. Don't let it boil anymore!!! Pour into a bowl and sprinkle with capers and parsley leaves. Serve with rice and puff pastry fleurons