GRENADIN VEAU RECIPES

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GRENADINE OF VEAL WITH CREAM OF WATERCRESS, SPAGHETTI OF CA



Grenadine of Veal with Cream Of Watercress, Spaghetti Of Ca image

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Total Time 1 hours

Prep Time 30 minutes

Yield 1

Number Of Ingredients 21

FOR THE MOUSSE
4 Thinly sliced pieces of
FOR THE CARROTS
2 lg Carrots
1 Whole egg
1/2 c Heavy cream
salt and pepper to taste
1/4 c Heavy cream
1 ts Butter
1 c Veal stock
1/4 ts Butter
2 bn Watercress
1 bn Parsley
4 Veal medallions; (6 ounce)
FOR THE WATERCRESS
1 Egg yolk
salt and pepper to taste
1 Chicken breast; (3 ounce)
FOR THE SAUCE
salt and pepper to taste
1 tb Heavy cream

Steps:

  • "Prepare the mousse: Place chicken in a food processor with egg yolk, whole egg and cream. Puree until smooth. Add parsley, salt and pepper and pulse until parsley is incorporated. Mousse should not be too uniformly green but speckled with parsley. Place a piece of plastic wrap on a work surface. Put 1/8 of the mousse mixture in a circle the diameter of the medallion on the plastic wrap. Place medallion on top of the mousse. Spread the top of the medallion with another 1/8 mousse mixture. Wrap a piece of prosciutto around the outside of the medallion. Pull the plastic wrap up around the whole medallion to tightly enclose. Repeat with remaining three veal medallions. Place medallions in a vegetable steamer over a pot of boiling water. Cover the steamer tightly and cook to desired doneness (about 20 minutes for medium). Prepare the watercress: Bring a medium saucepan of water to a boil. Submerge the watercress into the water. Cook until tender about 2 minutes. Drain. Place into a food processor and puree until smooth adding cream, salt and pepper. Keep the mixture warm until ready to use. Prepare carrots: Peel carrots and cut into strips 1/8 inch wide by 6 inch long. Bring a medium saucepan of water to a boil. Submerge carrots into the water. Cook until tender about 2 minutes. Drain. Put into a small saucepan with the butter. Season with salt and pepper. Hold warm until ready to use. Make the sauce: Heat veal stock in a saucepan. Bring to a boil and add the heavy cream and butter. Keep warm until ready to use. Assemble the dish: Remove veal from steamer. Unwrap and place in the middle of a serving plate. Place a spoonful of watercress puree on top of the veal fillet. Place a bunch of spaghetti of carrots on top of the watercress. Drizzle plate with sauce. Optional accompaniment: shredded potato pancake, sauteed wild mushrooms, roasted garlic or roasted shallots. Yield: 4 main course servings Recipe by: CHEF DU JOURSHOW #DJ9439 - PATRICK WOODSIDE "

Nutrition Facts : Calories 559 calories, FatContent 49.880178846495 g, CarbohydrateContent 18.3309681249943 g, CholesterolContent 541.071510396331 mg, FiberContent 4.40739992952347 g, ProteinContent 12.8658011457529 g, SaturatedFatContent 28.3646889118081 g, ServingSize 1 1 Serving (363g), SodiumContent 727.63524994552 mg, SugarContent 13.9235681954709 g, TransFatContent 3.21968210362962 g

GRENADINE OF VEAL WITH PARSNIPS AND PEARS | TASTE FRANCE ...



Grenadine of veal with parsnips and pears | Taste France ... image

A delicious, melt-in-the-mouth, sweet and savory combo

Provided by TASTEFRANCE.COM

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 7

x 2.00 Ripe pears
x 2.00 Parsnips
x 1.00 Lemon
1.00 pat PDO Poitou-Charente Butter
4.00 medallions Red Label Limousin farm veal PGI
2.00 tbsp PDO Vosges Pine Honey
1.00 tbps Neutral oil

Steps:

  • Preheat the oven to 200 °C (convection). Peel the parsnips and cut them into 4, lengthwise.
  • Cut the lemon in half. Peel the pears, cut them into quarters and rub them with a lemon half to prevent them from turning brown.
  • Heat a pat of butter and a little neutral oil in a frying pan. Brown the slices of veal on each side for 1 to 2 minutes. Remove them and place them in an oven-proof dish. Sauté the parsnip pieces in a frying pan, with the honey.
  • Place the pieces of honeyed parsnip in the oven dish.  Add the pear quarters and lemon halves. Bake for 25 to 30 minutes. Once cooked, bring the dish to the table and serve immediately.

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