Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Veal butter schnitzel with mashed potatoes
A true delight from Viennese cuisine: Veal butter patties with mashed potatoes. Tender minced veal, carefully prepared and golden-browned in butter, paired with creamy mashed potatoes enhanced by a touch of nutmeg.
Cooking time: 30 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 500 | g | veal shoulder, lightly marbled - ideally pre-ground |
| 3 | bread rolls | |
| 1 | egg | |
| 1 | cup(s) | cream |
| 1 kleiner | bunch | of parsley, chopped |
| 150 | g | butter |
| 4 | clarified butter | |
| Some milk and cream to soak in | ||
| Salt | ||
| Grated nutmeg | ||
- Chop the meat very finely, grind it yourself or buy it already ground.
- Remove the crusts from 2 bread rolls and soak them in a little milk and cream – gently squeeze out excess liquid, mix them with the ground meat and combine with the egg, cream, parsley, salt and nutmeg.
- Heat the butter in a small pan until foaming and lightly brown. Then fold into the mixture. Form flat, oval patties.
- Heat a little butter and clarified butter in a pan, place the veal patties in the pan and fry slowly, constantly moving the pan and souffléing them – i.e. pouring the melted fat over them with a spoon.
- Remove from the pan and keep warm.
- Add veal/beef stock to the residue, reduce and let it boil down. Finally, stir in cold pieces of butter with a whisk.
- Serve with mashed potatoes and baby vegetables.
Ingredients for the sauce
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | cup(s) | dark veal or beef stock |
| Rosemary | ||
| A little butter to mix in | ||
Wine tip
Pale chartreuse yellow with a silver sheen. Fine lime zest, white peach, pineapple, passion fruit, a hint of mandarin zest, a mineral touch, a multi-faceted bouquet. Complex,...
Wachau, Austria
Falstaff "Viennese Cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
