Poached veal fillet

Name: Poached veal fillet
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 400 g Potatoes; 200 g Carrots; 200 g Celery; 120 g Leeks (leek); 7-10 Tbsp Salt; 1 TABLESPOON Butter or margarine; 200 ml Vegetable broth; 4 discs Veal fillet (approx. 90 g each); 7-10 Tbsp Pepper; 50 g Spring onions; 250 ml Meat broth; 7-10 Tbsp some peppercorns; 1/2 bunch Chives; 2-3 TABLESPOONS Whipped cream; 1 TABLESPOON sauce thickener; 7-10 Tbsp Parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

400 g Potatoes
200 g Carrots
200 g Celery
120 g Leeks (leek)
7-10 Tbsp Salt
1 TABLESPOON Butter or margarine
200 ml Vegetable broth
4 discs Veal fillet (approx. 90 g each)
7-10 Tbsp Pepper
50 g Spring onions
250 ml Meat broth
7-10 Tbsp some peppercorns
1/2 bunch Chives
2-3 TABLESPOONS Whipped cream
1 TABLESPOON sauce thickener
7-10 Tbsp Parsley

Directions

1
Peel and wash the potatoes, carrots and celery. Clean and wash the leek. Cut celery and leek into fine strips, potatoes into cubes, carrots into rhombic shapes. Blanch potatoes in boiling salted water for 3 minutes, then drain.
2
Melt the fat. Sauté vegetables in it. Deglaze with vegetable stock. Cover and cook for another 3-5 minutes. In the meantime season the fillet slices with salt and pepper. Clean and wash spring onions and cut into rings.
3
Bring the meat stock, peppercorns and spring onion rings briefly to the boil. Steam veal fillets in it for about 5 minutes. Wash the chives and cut into small rolls. Drain the vegetables, refine the stock with cream, sprinkle with sauce thickener, bring to the boil briefly.
4
Season to taste with salt and pepper. Serve the fillets and vegetables garnished with the sauce and parsley.