Sliced Veal in a Cream Sauce with Cranberries and Potato Fritters from Micha Schärer

Preparation

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.