42 43
Fish Poultry Meat
Pull the parsley, chervil, thyme, marjoram and tarragon
1
leaves off the stalks and chop them; finely chop the chives.
Mix the herbs with a little olive oil.
Put a piece of cling film 20 cm longer than the fillet on to
2
the work surface and lay the herbs along the middle of the cling
film, in a row that is the same length as the veal. Season
the fillet with salt and pepper, turn it over in the herbs and wrap
it in the cling film. Wrap this parcel in aluminium foil, sealing
the ends up well. Put the wrapped fillet on to the stainless steel
tray.
Put the stainless steel tray into the cold cooking space at
3
level 2. Steam 100 °C, 40 minutes.
For the herb jus, sweat the onion and herbs in the butter, pour
4
in the port and allow to reduce by half, then add the veal
stock, bring to the boil and leave to simmer for 10 minutes. Pour
the sauce through a sieve.
Take the fillet out of the cooking space, leave to rest for a few
5
minutes, remove the foil and film, then slice it up.
Pour a little of the herb jus on to the plate and arrange the fillet
6
on top.
Veal fillet coated in herbs
Stainless steel tray
50 g mixed herbs: parsley,
chervil, thyme, marjoram,
tarragon, chives
Olive oil
600 g fillet of veal, centre cut
Salt
Pepper
Herb jus
1 small onion, finely diced
2 tbsp mixed herbs: parsley,
chervil, thyme, marjoram,
tarragon, chives
1 tbsp butter
1 dl port wine
2 dl brown veal stock
Preparation: 30 minutes
|
Cooking: 40 minutes
Summary of Contents for Combair-Steam S
Page 2: ......
Page 3: ...Delicious recipes...
Page 4: ...Delicious recipes...
Page 12: ...Aperitif Starters...
Page 22: ...Fish Poultry Meat...
Page 33: ...Accompaniments Gratins...
Page 43: ...Vegetable...
Page 49: ...Desserts Pastries...
Page 62: ...Bread Flans...
Page 70: ...Own recipes Own recipes...
Page 71: ...Own recipes Own recipes...
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