Calf medalion with spinach virgin hay salmon

Ingredients for Calf medalion with spinach virgin hay salmon

Instructions for Calf medalion with spinach virgin hay salmon

To prepare the Calf medalion with spinach virgin hay salmon recipe, please follow these instructions:

The medallions are wrapped with a pair of parrots and browned in fat. Season with salt and pepper, put in a dish and fry in the oven approx. 8 minutes at 200 ° C.

Potato Tart: Cut the baking potatoes into very thin slices and put into water with salt for 10 minutes. The common potatoes are torn and the parma ham is cut into strips. Both are sautéed in oil with thyme and garlic. Put the potato slices in a square on the greased stanniol and the potato mass is spread upstairs. The potatoes are rolled into the stanol and baked in the oven at approx. 200 ° for 25-30 minutes. The potato roll is cooled and cut into 4 pieces across. Before serving, they are lounged in the oven.

Calvados Sauce: Scallops, leeks, apples and garlic cut into small pieces and shake in grease. Balsamico vinegar is poured and the sauce is boiled for approx. The half. The calf fund is poured and the sauce is boiled again to half. The sauce is cooked with Calvados, salt and pepper and immediately before serving, the cold butter is whipped.

Spinach virgin burger: The porridge is blanched briefly in boiling water and divided into whole leaves. Spinach and chopped garlic shake in oil and squeeze free from moisture. Four foil cocotte shapes are covered inside the leaves and filled approx. Half up with spinach. The lobster tails are seasoned with salt and pepper and filled on top of the spinach. The dariol is baked in the oven at 200 ° C for approx. 10 minutes.