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Tracy Hamilton
Stuffed Veal Scallops With a Mushroom Sauce and Carrot Rosti
My veal scallops were huge, in fact I have never bought scallops of veal this big before, I made one per person.I have made this before with small veal scallops and I made three per person, I used about 1-2 teaspoons of stuffing for each slice and made them as little bundles, so either way will work fine.You will see from the photograph just how large it was I was able to cut each veal scallop into four pieces.Maybe where you are in the world this will not seem strange to you, this may be standard size, but where I am I usually get small scallops of veal, not that I am complaining it was delicious and took me half the time because I wasn't rolling up 12 little rolls, just 4 huge ones.
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Ingrédients
- 8 à 16 tranches de prosciutto (8 si les tranches sont épaisses, 2 par coquille Saint-Jacques, 16 si elles sont maigres, 4 par coquille Saint-Jacques. Si j'utilise 3 petites coquilles Saint-Jacques de veau)
- 1 -2 cuillère à soupe d'huile d'olive
- 2 shallots, finely chopped
- 3 garlic cloves, crushed
- 30 -40 g butter
- 10 -12 champignons, émincés (le reste des champignons provenant des 250g.)
- 2 teaspoons fresh rosemary, finely chopped
- 1 tablespoon thyme leaves
- 4 fresh sage leaves, finely chopped
- 3 slices bacon, rashers chopped
- A cup with a capacity of 130 ml containing herb stuffing mix ( I use paxo sage and onion.)
- 130 litres d'eau
- butter (extra)
- 1/2 cuillère à café de bouillon de légumes
- 8 à 16 tranches de prosciutto (8 si les tranches sont épaisses, 2 par coquille Saint-Jacques, 16 si elles sont maigres, 4 par coquille Saint-Jacques. Si j'utilise 3 petites coquilles Saint-Jacques de veau)
- 1 blanc d'oeuf légèrement battu
- 2 -3 cuillères à soupe de parmesan
- 8 à 16 tranches de prosciutto (8 si les tranches sont épaisses, 2 par coquille Saint-Jacques, 16 si elles sont maigres, 4 par coquille Saint-Jacques. Si j'utilise 3 petites coquilles Saint-Jacques de veau)
- 10 -12 champignons, émincés (le reste des champignons provenant des 250g.)
- 1 -2 cuillère à soupe d'huile d'olive
- Une tasse d'une capacité de 130 ml contenant du vin blanc sec
- 130 litres d'eau
- 1 cuillère à café de granulés de bouillon de poulet instantanés
- 50 ml de crème légère
- 50 ml de crème légère
- Poivre
- 3 cuillères à soupe de bisto, granulés de sauce de poulet instantanée (j'utilise la marque bisto.)
- Une tasse d'une capacité de 130 ml contenant de la crème sure (light is fine)
- 1 1/2 cuillères à café de cumin
- 1 cuillère à soupe d'aneth, haché finement
- 5 carottes moyennes râpées grossièrement (environ 600 g)
- 1 blanc d'oeuf légèrement battu
- 1 blanc d'oeuf légèrement battu
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Une tasse d'une contenance de80 ml contenant de la farine nature, 50g
Préparation
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Add a little olive oil to a pan, add shallots and garlic, cook until onion softens.Add butter and melt, add mushrooms, cook and stir until has evaporated.
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Meanwhile in a small pan cook chopped bacon, until browned.
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Add herbs and bacon to mushroom mix and stir to combine, remove from heat.
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Boil some water, add a knob of butter and veg stock to a measuring jug, pour 100ml of hot water into jug, stir until butter has melted and stock has dissolved.Add this to the stuffing, mix to combine, finally add this to the mushroom mix.
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Add the veal mince to the pan and stir to combine, add the egg and Parmesan cheese, again stir to combine.
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Season veal scallops with salt and pepper, spread stuffing over veal, leaving just a small border around the edge.Roll scallop up and wrap prosciutto slices around the veal to secure.If you have any stuffing left over I just cook that separate.
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Heat a small amount of oil in a pan add rolls to brown both sides.Transfer to a lightly oiled ovenproof dish, drizzle a little oil over veal rolls and bake at 180ºC for 30-40min's or until done.Check regularly towards the end of cooking as you do not want to over cook and toughen it up.
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Sauce.
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While pork is cooking make the sauce, add the oil to a pan along with the sliced mushrooms.Cook until mushrooms are browned and soft, add wine and water, simmer a few minutes to reduce slightly.
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Add chicken stock and stir to dissolve, add thick double cream first and stir until it well combined, add light cream, season with pepper, finally add gravy granules and stir to thicken, serve over veal.
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Carrot Rosti.
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Combine sour cream, cumin and dill in a small bowl, refrigerate until needed.
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Combine carrot, egg, egg white and flour in a large bowl, Cook serving spoon size rosties in an oiled pan until browned on both sides and cooked through.Drain on absorbent paper.
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Note:I say serving spoon size as you want it bigger than a tablespoon, they should be large in diameter but quite flat, you will get the idea from the picture.
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Serve with sour cream mixture.
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To Serve: Either arrange little rolls on a plate and pour sauce over or slice into thin slices if you have used larger scallops like me and again pour sauce over.Place some salad greens on plate top with carrot rosties and dollop with sour cream mix.
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