Sliced veal and vegetables in Morbier sauce
Ingredients
-
150g of morbier Ermitage
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5cl of dry white wine
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A knob of butter
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10cl of liquid cream
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300g of veal fillet
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200g of potatoes
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200g of peas
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100g of gourmet peas
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8 small carrot tops
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4 bulbs of onions
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Chervil
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Salt
-
Pepper
Preparation
- Clean the vegetables and remove the threads from the snow peas. Cook the peas and carrots in salted water for 5 minutes. Stop cooking by plunging them into ice water.
- Cut the potatoes into thick slices. Brown them for 15 minutes in a frying pan over high heat. Add the onions, cut in half, the snow peas and cook for 5 minutes. Add the peas and carrots and cook for another 5 minutes. The vegetables should be crisp and golden. Season to taste.
- Prepare the Morbier sauce: in a saucepan, pour the cream, season with pepper and add the Morbier cheese cut into pieces (without the rind).
- When the cheese has melted, add the white wine little by little to thin out the sauce. Adjust the seasoning if necessary. Put to one side.
- Cut the veal fillet into thin slices. Fry them quickly in a pan with butter. Season to taste. Add the sliced veal to the vegetables. Mix.
- Arrange on the plates and generously cover with the Morbier sauce. Sprinkle with chervil.
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