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Ingredientes
- Nantua Sauce ** Wine Butter Sauce ** Veal Stuffing **
- 4 x Veal, medallions, (each about 1/4-inch thick) Flour, coarse grnd, all purpose Salt (to taste) Pepper (to taste)
- 1 Tbsp. Oil, olive
- 1 Tbsp. Butter
- 1 Tbsp. Oil, olive
- 15 x Spinach, leaves, fresh
- 4 sm Zucchini, peeled
- 4 x Asparagus, tips
Direcciones
- ** These ingredients should be prepared in advance following the appropriate recipes.
- Veal:Salt and pepper the veal, then dredge it in flour. Quickly saute/fry the veal slices in oil (turning once).
- Drain and pat any excess oil off with a cloth. Place a spoonful of the prepared stuffing between each two pcs of veal.
- Garnish:Parboil the spinach, and heat the butter in a saute/fry pan. Add in the spinach to the saute/fry pan and cook very briefly. Reserve.
- In another saute/fry pan, heat the oil. Saute/fry zucchini about 1 to 2 min. Reserve.
- Blanch asparagus tips and reserve.
- To Assemble:Put the stuffed veal on a bed of sauteed spinach. Garnish each plate with 1 crayfish head and 3 crayfish tails (boiled).
- Spoon the Nantua Sauce onto the bottom of each plate.
- Add in lemon juice and chives to the wine butter and sauce and spoon over veal. Garnish with two asparagus tips per plate and 2 small zucchini.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2097g | |
| Recipe makes 2 servings | |
| Calories 633 | |
| Calories from Fat 234 | 37% |
| Total Fat 26.94g | 34% |
| Saturated Fat 5.86g | 23% |
| Trans Fat 0.35g | |
| Cholesterol 15mg | 5% |
| Sodium 1514mg | 63% |
| Potassium 10868mg | 311% |
| Total Carbs 74.82g | 20% |
| Dietary Fiber 43.2g | 144% |
| Sugars 11.91g | 8% |
| Protein 55.66g | 89% |
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