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QimiQ
Benefits
Alcohol stable and does not curdle
Enhances the natural taste of added ingredients
Problem-free reheating possible
15
easy
Ingredients for 4 portions
For the potato fritters
500
g
Waxy potatoes
pinch(es)
Salt
White pepper,
freshly ground
4
tbsp
Sunflower oil
20
g
Butter
For the veal
100
g
Mushrooms
2
tbsp
Sunflower oil
400
g
Veal
Salt and pepper
50
g
Cranberries, dried
5
tbsp
White wine
200
g
Gravy
100
g
QimiQ Classic,
chilled
1
tbsp
Parsley,
minced
Method
1.
For the fritters, peel the potatoes, grate and strain well. Season with salt and pepper and form into 12 fritters. Heat the oil and butter in a non-stick pan and use to fry the fritters until golden brown on both sides.
2.
For the veal, prepare the mushrooms and slice thinly. Heat the oil in a non-stick pan. Season the veal with salt and white pepper and flash fry on both sides.
3.
Add the mushrooms and cranberries and fry for a few minutes. Douse with the white wine, add the gravy, bring to a boil and season to taste.
4.
Finish with the cold QimiQ Classic and chopped parsley.
5.
Arrange on a plate with the potato fritters and serve.
