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🍽️ Veal Madaillons with Side Dishes

1150 kcal · 30 min · 4 servings

Ingredients

• 200 g small porcini mushrooms
• 50 g Butter
• Pepper
• Nutmeg
• 150 g stale white bread (without crust)
• 0.125 l hot milk
• 2 tbsp chopped parsley
• 2 Eggs
• 1 Pork netting
• 5 medium-sized, firm-cooking potatoes
• 3 tbsp liquid butter
• 5 Shallots
• 3 tbsp Oil
• 50 ml Port wine
• 50 ml Red wine
• 500 g boned veal loin
• 1 Veal kidney
• 8 Juniper berries
• 0.125 l Veal stock (from the jar)
• 1 tbsp Gin

Instructions

1. 1. Clean the mushrooms with a kitchen towel and slice them very thinly.
2. 2. Heat half of the butter in a pan and sauté the mushroom slices briefly.
3. 3. Season the mushrooms with salt, pepper, and a pinch of nutmeg.
4. 4. Let the mushrooms cool down completely.
5. 5. Cut the white bread into small cubes.
6. 6. Pour the hot milk over the bread cubes and let the mixture soak briefly.
7. 7. Finely chop the parsley and stir it in along with the eggs into the bread mixture.
8. 8. Season the bread mixture with salt, pepper, and nutmeg, and mix everything well.
9. 9. Soak the pork netting in warm water.
10. 10. Lay the netting on a kitchen towel and pat it dry.
11. 11. Cut the pork netting into four equal pieces.
12. 12. Place the cooled mushrooms in a ring shape on the netting pieces (approx. 6 cm diameter).
13. 13. Spread the bread mixture about 1 cm thick onto the mushroom rings.
14. 14. Wrap the pork netting tightly around the parcels and trim off any excess edges.
15. 15. Preheat the oven to 180 degrees Celsius.
16. 16. Wash the potatoes and peel them.
17. 17. Slice the potatoes into thin rounds.
18. 18. Grease four round molds.
19. 19. Arrange the potato slices in a fan shape inside the molds.
20. 20. Drizzle the melted butter over the potatoes.
21. 21. Bake the potato gratins in the oven for 20 minutes.
22. 22. Peel the shallots and dice them.
23. 23. Sauté the shallot cubes in 2 tablespoons of oil until translucent.
24. 24. Deglaze the shallots with port wine and red wine.
25. 25. Reduce the liquid over high heat until it thickens.
26. 26. Remove the pan from the heat.
27. 27. Cut the veal loin into four equal thick slices.
28. 28. Season the veal slices with salt and pepper.
29. 29. Fry the meat in a mixture of oil and butter for 3 minutes on each side.
30. 30. Fry the porcini parcels in a second pan with some butter until golden brown on both sides.
31. 31. Slice the veal kidney.
32. 32. Sear the kidney slices over high heat.
33. 33. Add the crushed juniper berries.
34. 34. Deglaze the kidney with gin.
35. 35. Unmold the finished potato gratins onto four plates.
36. 36. Top the gratins with some shallot confit and a slice of veal kidney.
37. 37. Distribute the veal loin slices onto the plates.
38. 38. Pour some veal stock over the meat.
39. 39. Serve the dishes together with the porcini parcels.
40. 40. Blanch leaf spinach briefly in boiling water.
41. 41. Toss the spinach in butter and serve it on the side.

Nutrition per serving

• kcal: 1150
• Protein: 65 g · Fett/Fat: 55 g · Carbs: 85 g