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  • Veal roulade with chanterelles and sherry
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    By Andreas Viestad

    Veal roulade with chanterelles and sherry

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    In the olden days, veal used to be a popular dish with the upper classes, and recently, this light, tender meat has become much more common. Veal is more expensive than beef and I have made this veal roulade even more exclusive by using sherry and both dried and fresh chanterelles.

    Serves 4

    PREPARATION:

    • 1

      Cut off the white section at the bottom of the leeks, approx. 4 inches (10 cm), and fry/cook them in the veal stock and sherry in a pan over a low heat for approx. 1 hour.

    • 2

      Roll out the ground veal on a piece of greaseproof paper. Place an equally large piece of greaseproof paper on top and roll out the veal until it is approx. 1 cm thick. Top with a layer of leeks, dried and crushed chanterelles, salt and pepper. Use the greaseproof paper to roll everything up. Divide the roulade into four sections.

    • 3

      Fry the chanterelles in butter in a frying pan over a medium heat for around 8-10 minutes.

    • 4

      Fry and glaze the root vegetables, walnuts and chanterelles in a frying pan over a medium heat with the butter, sugar, sherry vinegar, salt and pepper. Turn the vegetables as you fry them. They will become tender after around 10 minutes.

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S11 E12 Drama on a Plate and tagged , . Bookmark the permalink.
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