Veal with puree - Silent Cooking with Patrick Müller (with recipe)
868 views · Published 24 September 2014 · 11:14 · Indexed 22 September 2026
Channel: wocomoCOOK · 2014 · Howto & Style
click here to watch the full episode with two more dishes: https://www.youtube.com/watch?v=DHKi_esK9jY Subscribe to wocomoCOOK: https://goo.gl/9c1suR Follow wocomo on Facebook: https://www.facebook.com/wocomo/ ----- Ingredients: 500gr potatoes salt and pepper 800gr veal loin butter 2 sprigs of thyme olives (about 16 pieces) 12 capers 2 sprigs of rosemary 1/4 l milk nutmeg 2 tbsp sour cream 8 olives cress (decoration) 00:00 Heat water in a large pot, wash potatoes, peel and chop coarsely, add potatoes in salted boiling water 02:19 Cut meat into portions, hit the meat with the heel of your hand to make it softer, heat olive oil, cut butter into pieces and put pepper and sprigs of thyme on the meat, fry slowly in olive oil over very low heat, turn the meat and add the pieces of butter 05:09 Add olives, capers and rosemary to the meat, always pour over the meat with the sauce and season to taste, check potatoes, take the meat off the heat and let stand covered 06:45 Strain the potatoes, heat the milk and rub nutmeg in the milk, add salt and butter, place potatoes in the ricer and press, stir pressed potatoes with a whisk in the hot milk 09:12 Take the meat out of the pan, add some gravy, salt, sour cream and olive oil to the puree, serve the puree with the veal loin and the sauce of olives and capers and decorate with cress.
