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The Caterer

Pan-fried veal escalopes with red onion confit and raspberry vinaigrette

11 September 2006
Pan-fried veal escalopes with red onion confit and raspberry vinaigrette

Ingredients

(serves four)

4 red onions thinly sliced
2 bay leaves
2 sprigs of tarragon
Duck fat to cover
4 x 8oz natural veal escalope battered
Unsalted butter
4 shallots finely diced
2tsp caster sugar
½pt raspberry vinegar
¼pt olive oil
Salt and pepper to taste

Method

Pour the duck fat into a saucepan until it is half-full and heat until the temperature reaches 90°C. Add the bay leaves tarragon and red onions and bring the fat back to the boil. Simmer for 20-30 minutes then check to see if the red onions are tender. Remove from heat and allow the onions to cool in the fat overnight.

Place the shallots and vinegar in a bowl and add salt pepper and sugar. Stir mixture until the sugar dissolves then add ½pt olive oil and whisk to an emulsion. Taste and adjust seasoning if required.

In a pan heat some olive oil and then pan-fry the veal with the red onion confit. When the veal is cooked take one spoonful of the onion confit and place in centre of a warm plate. Pour 2tbs of the raspberry vinaigrette around the confit and place the veal escalope on top. Sprinkle with chives and serve immediately.

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