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Veal with puree - Silent Cooking with Patrick Müller (with recipe)

869 views · Published 24 September 2014 · 11:14 · Indexed 10 November 2026

Channel: wocomoCOOK · 2014 · Howto & Style

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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.

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