← All recipes

🍽️ Veal Skewers with Morels

483 kcal · 30 min · 4 servings

Ingredients

• 800 g Veal (topside)
• 120 g red bell peppers
• 120 g white onions
• 1 untreated lemon (sliced)
• salt
• pepper
• 2 tbsp vegetable oil
• 30 g butter
• 40 g spring onions (finely chopped)
• 120 g small morels
• 40 ml sherry
• 250 ml veal stock
• 80 ml whipping cream
• salt
• pepper
• 1 tbsp chopped parsley
• 1 tsp lemon juice
• 1 tbsp semi-stiff whipped cream

Instructions

1. 1. Cut the veal into cubes weighing about 50 grams each.
2. 2. Quarter the bell pepper.
3. 3. Remove the stem base, seeds, and white membranes of the pepper.
4. 4. Cut the pepper flesh into pieces about 3 cm wide.
5. 5. Peel the onion and quarter it as well.
6. 6. Wash the morels very thoroughly.
7. 7. Let the morels drain.
8. 8. Thread the skewers alternately with veal, bell pepper pieces, lemon slices, and onion quarters.
9. 9. Repeat this process for all skewers.
10. 10. Season the skewers with salt and pepper.
11. 11. Heat oil and butter in a pan.
12. 12. Fry the skewers for 6 to 8 minutes, turning them around over medium heat.
13. 13. Remove the skewers and keep them warm.
14. 14. Lightly sweat the spring onions in the same pan.
15. 15. Fry the morels for 1 to 2 minutes.
16. 16. Deglaze the pan with sherry.
17. 17. Add the veal stock to the morels.
18. 18. Let the mixture simmer for 6 to 8 minutes.
19. 19. Pour in the cream.
20. 20. Let it simmer for another 5 minutes.
21. 21. Remove the pan from the heat.
22. 22. Season the sauce with salt and pepper.
23. 23. Fold in the semi-whipped cream.
24. 24. Add the lemon juice.
25. 25. Do not let the sauce boil again, or the cream may curdle.
26. 26. Arrange the skewers on pre-warmed plates.
27. 27. Serve with the morel cream sauce.
28. 28. Herb rice pairs perfectly with this dish.

Nutrition per serving

• kcal: 483
• Protein: 46 g · Fett/Fat: 30 g · Carbs: 5 g