Fillet plate with croquettes di Parma

Name: Fillet plate with croquettes di Parma
Yield: 1
Ingredients: 1 Duck breast (approx. 250 g); 300 g Pork tenderloin; 400 g Fillet of beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 5 Shallots; 2 TABLESPOONS Tomato paste; 300 ml dry red wine; 1 glass (400 ml) Beef stock; 2 Branches of rosemary; 1 TABLESPOON Cornstarch; 600 g Romanesco; 1/2 bunch Parsley; 75 g Grana Padano (Italian hard cheese); 1 package (750 g) Dumpling dough half & half (refrigerated shelf); 1 Egg (Gr. M); 2 discs Toast; 10 discs Parma ham; 2 TABLESPOONS Olive oil; 1 TABLESPOON Butter; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

1 Duck breast (approx. 250 g)
300 g Pork tenderloin
400 g Fillet of beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
5 Shallots
2 TABLESPOONS Tomato paste
300 ml dry red wine
1 glass (400 ml) Beef stock
2 Branches of rosemary
1 TABLESPOON Cornstarch
600 g Romanesco
1/2 bunch Parsley
75 g Grana Padano (Italian hard cheese)
1 package (750 g) Dumpling dough half & half (refrigerated shelf)
1 Egg (Gr. M)
2 discs Toast
10 discs Parma ham
2 TABLESPOONS Olive oil
1 TABLESPOON Butter
baking paper

Directions

1
Wash the meat and dab dry. Heat a pan without fat. Sauté the duck breast on the skin side for 4-5 minutes, then turn and continue to fry for 1-2 minutes on the meat side. Season with salt and pepper.
2
Place on a baking tray. Pour the duck fat from the pan into a small bowl, except for about 1 tbsp.
3
Preheat oven (electric cooker: 100°C/circulating air: 80°C/gas: not suitable). Brown the pork and beef fillet in hot frying fat in a pan for 3-4 minutes. Season with salt and pepper. Place the meat for the duck breast on the tray.
4
Bake in a hot oven for about 1 1/2 hours.
5
For the sauce ##shallots## peel and dice. Heat 1 tbsp. duck fat in the frying fat. Sauté the shallots in it. Stir in ##tomato puree## and sweat. Deglaze with wine and stock, bring to the boil and reduce over a high heat for about 10 minutes.
6
##Rosemary sprigs## wash and boil with it. Stir starch and 2 tablespoons of water until smooth, stir into the boiling sauce. Simmer for about 2 minutes. Season with salt, pepper and sugar.
7
Clean Romanesco, divide into small florets and wash. For the croquettes, wash parsley, shake dry and chop. Grate cheese. Knead with dumpling dough, egg and parsley. Season with salt and pepper.
8
Grind the bread finely. Cut the ham in half lengthwise. Form approx. 20 croquettes (approx. 2 cm Ø and approx. 6 cm long) from the dumpling dough. Turn in the bread crumbs and wrap each with 1/2 slice of ham.
9
Heat the oil in a frying pan. Fry the croquettes in it in 2 portions all around for 6-7 minutes. Put the finished croquettes in the oven on baking paper and keep warm. In the meantime, cover the Romanesco and cook in salted water for 6-8 minutes.
10
Remove the duck breast. Heat 1 teaspoon of duck fat in the pan. Fry the duck breast on the skin side for 1-2 minutes until crispy. Drain the Romanesco and put it back into the pot. Add butter, stir-fry through.
11
Heat the sauce and remove the rosemary. Cut meat into slices. Arrange everything.