Serves 4 Prep time: 30 min
Cooking time: 1 hour
Preheat oven th.6 / 7 (200 ยบ C).
Prepare a puree of onions, cut the onions, cook the
Go very lightly in a blender so that they are pureed.
Mix the bread crumbs to the puree.
Wrap each completely Grenada in this preparation.
Place the meat in a
Top with grated cheese.
Pour white wine at half height of Granada.
Bake for 45 minutes.
Granadans Veal rocamadour Serves 4:
600 g fillet of veal,
3 Rocamadours costs, and 4 semi-dry
60 g butter,
200 g whipping cream,
10 shallots,
15 cl veal stock, salt, pepper,
1 teaspoon sugar
1) Peel, wash and chop 2 shallots.
2) In a heavy saucepan, heat 30g of butter, add shallots and sugar. Let caramelize slightly about 2 minutes, stirring with a wooden spatula. Cover with water halfway up and cook very gently uncovered until water is absorbed. Confit shallots should be bright.
3) Meanwhile, mix the 3 Rocamadours with fresh cream. Preheat oven to 180 ° C (gas mark 6).
4) Cut the Grenadines hazelnuts 3 cm thick, stir-fry in a skillet with remaining butter and cook for 4-5 minutes. Degrease the pan, add 2 chopped shallots and fry without browning. Add the veal stock, bring to boil 2-3 min and stir the cream of Rocamadour. Season and strain.
5) Bake the Rocamadours the 4 remaining for 5 to 6 min.
6) Divide the sauce among plates, place over a Grenadian veal topped with a roasted rocamadour, and decorate everything from a few shallots.
Hand circumference
Not overcooked and slightly pink, the Granada calf will be more mellow. For convenience, use dried veal, 1 or 2 teaspoons diluted in 15 cl water.
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