Ingredients

Features

Description

Chef channel «Food» told how to cook succulent veal medallions with pumpkin puree.

How to prepare:

Clear the pumpkin. Randomly chop. Heat the skillet with the addition of olive oil. We spread the pumpkin. We clean up and ground ginger. Add to the pumpkin. Salt and pepper. Mix. Add the olive oil.

Cut the veal medallions. We spread in a bowl. Salt and pepper. Flavored olive oil. Add the pumpkin in a saucepan with water. Cover with a lid.

Make incisions in prunes. Farshiruem slices of cheese ruzhett. We wrap the plums into thin slices of Parma ham. Put a saucepan on the fire. Pour Demiglas. Cut into thin strips dried tomatoes.

Remove the rosemary leaves from the stems. Finely chopped. We spread the pumpkin in a blender. Beat. We shift the resulting puree in a saucepan. Add the cream in a saucepan with Demiglas.

Add the cream into pumpkin puree. Mix. We put on the fire. Heat the frying pan with the addition of olive oil. We spread the prunes in ham. Fry until crisp and remove from heat.

In a saucepan with the sauce add the white chocolate. Stir. Add dried tomatoes, and rosemary. Continue to stir. Remove from the heat. Spread on a baking plums in ham. Put in the oven 180 ° C for 3 minutes.

fry in preheated skillet medallions for 2 minutes. Spread on a napkin. Spread on a plate pumpkin puree and medallions. On top place the ham in prunes. Pour sauce. Decorate with spinach, watercress, violets and pink pepper.

Bon appetit!

Translated by site: wday.ru