Ingredients
800 g veal shank
10 g salt
0.5 g ground black pepper 400 g sliced champignon mushrooms50 ml coignac
50 g Fanta demi-glace sauce450 ml water
100 ml cooking cream
1 g dried parsley leaves100 ml oil
400 g Cmok potato dough mix400 ml water
Preparation steps
Weight for 4 portions – 2 kg
Season the veal with salt and pepper, then quickly sear it in oil until golden brown.
Sauté the mushrooms in oil, then add the brandy and the sauce mix dissolved in water. When the sauce comes to a boil, add the cooking cream and parsley, and briefly simmer.
For the croquettes, mix the Cmok mixture with water and knead into a potato dough. Let the dough rest, then shape it into a roll with a diameter of about 2.5 cm.
Cut the croquettes into pieces about 3 cm long with a knife, then roll them in breadcrumbs.
Fry them in deep oil at 160 °C until golden yellow.
Tip
You can serve this sauce with other types of roasted or breaded meat.