Ingredients for approx. 6 pieces:
750 ml vegetable stock (instant)
salt
7-8 tbsp oil + oil for the tray
200 g corn semolina (for polenta)
1 clove of garlic
1 apple
400 g strawberries
100 ml apple vinegar
100 g brown sugar
350 g white asparagus
350 g green asparagus
200 g veal fillet
Pepper
1 fig
1 small stalk of rosemary
3 goat's cheese dumplings (20 g each)
Also:
Rosemary and strawberries to garnish
Preparation:
1. Bring stock, 1/2 teaspoon salt and 4 tablespoons oil to the boil. Add the polenta semolina and leave to swell for 20 minutes over a low heat, while stirring. Spread smoothly on half of an oiled baking tray (approx. 15 x 25 cm) and cover and refrigerate for approx. 3 hours.
2. Meanwhile, for the confit, peel the garlic and apple and dice very finely. Clean, wash and dice the strawberries. Mix the prepared ingredients, vinegar and brown sugar and simmer for approx. 20 minutes.
3. Peel the white asparagus and cut off the woody ends. Cook in boiling salted water for 12-15 minutes. Wash the green asparagus, cut off the ends and cook for about 8 minutes.
4. Wash the fillet and pat dry. Fry on all sides in 1-2 tablespoons of hot oil. Season with salt and pepper. Fry over a medium heat, turning occasionally, for approx. 10 minutes. Wrap in foil and leave to rest.
5. Cut the figs into quarters. Strip the rosemary needles and chop coarsely. Cut the polenta into approx. 6 lozenges. Cut the fillet into fine medallions.
6. Heat 2 tablespoons of oil in a wide frying pan. Fry the lozenges in it for 1 minute on each side, add the rosemary, remove the lozenges. Briefly toss the asparagus, medallions and figs in the frying fat.
7. Serve with green asparagus, goat's cheese and confit, or white asparagus, medallions, figs and confit. Serve garnished with rosemary and strawberries.
Preparation time approx. 1 ¼ hours (without waiting time).
Nutritional values per serving approx.:
Calories: 496
Joule: 2080
Protein: 19.7 g
Fat: 11.3 g
Carbohydrates: 76.2 g
(FoodCentrale by ddp images)
