Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Meat
Sauce
To assemble
How it's done
Meat
Preheat the oven to 60°C, warm the platter and plates. Soften the morels in water. Wrap the medallions in the bacon, season, fry in batches in a small amount of hot clarified butter for approx. 2 1/2 mins. on each side, remove from the pan and keep warm. Wipe away the cooking fat and add a little clarified butter if necessary.
Sauce
Wash the morels well, drain and cut in half. Sauté the shallots and morels, add the Vermouth and reduce almost completely. Pour in the stock and 100 ml cream, simmer for approx. 10 mins., season.
To assemble
Beat the remaining cream until stiff and add, serve with the meat, sprinkle the parsley over the top.
| Serve with: | Noodles |
|---|
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