V-ZUG Combair-Steam S, Recipes, Page: 28 / 73

50 51 Fish Poultry Meat
Soak the ceps in water as per the packet instructions, squeeze 1
all the water out and finely dice them.
Sear the fillet of veal in a frying pan with the oil, season it with
2
salt and pepper, then remove the fillet and leave it to cool.
Sweat the onion and ceps in the frying pan, add the sage and
3
stir briefly, then pour in the white wine and leave to reduce
a little. Add the double cream and leave on a low heat to reduce
down until not much liquid is left.
Lay the air-dried ham out on the work surface, overlapping
4
the slices, until you get a rectangular shape in which you
can wrap the fillet. Spread two thirds of the cep mixture onto
the air-dried ham. Lay the fillet on the air-dried ham, cover
with the remaining cep mixture and wrap the air-dried ham
around the fillet. Place the fillet on the puff pastry, fold the shorter
edge over the fillet (around 3 cm), then roll it up lengthways,
brush the edge of the pastry with water and press it down
to seal.
Cover the stainless steel tray with baking parchment and lay
5
the fillet on to it with the pastry seam facing down. Decorate with
any remaining pastry.
Put the tray into the cold cooking space at level 2. Professional
6
baking 200 °C, 35 minutes.
Fillet of veal in puff pastry
Stainless steel tray
1 roll of puff pastry
1 fillet of veal, approx. 650 g
2 tbsp oil
Salt
Pepper
150 g air-dried ham, sliced
Stuffing
1 onion, finely diced
60 g dried ceps
4 sage leaves, shredded
1 dl white wine
2½ dl double cream
Preparation: 35 minutes
|
Cooking: 35 minutes