Recipe detail

Name: Fricassée de veau à la Marseillaise
Yield: 10
Cuisine: French
Ingredients: 1500.0000 g mageres Kalbsfleisch in Würfel geschnitten; 150.0000 g Butterschmalz; 200.0000 g grüne Paprika in Streifen geschnitten; 150.0000 g Schalotten in feine Würfel geschnitten; 200.0000 ml Weißwein; 400.0000 g kleine geviertelte Tomaten ohne Haut; 15.0000 g Knoblauchpüree; 15.0000 g Salz; 3.0000 g Zucker; 5.0000 g Pfeffer; 30.0000 g Petersilie frisch gehackt; 40.0000 g Mehl

Beef Fricassée de veau à la Marseillaise

20. 8. 2021

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Beef

Cuisine: French

Download PDF Download BR2

Program steps

Preheating:
160 °C

To view the entire table, move the table to the right.

Kalbfleisch anbraten

Combination

15 %

Termination by time

00:08 hh:mm

160 °C

90 %

Wenden, würzen, Schalotten, Paprika, Zwiebeln zugeben und weiter braten

Combination

15 %

Termination by time

00:08 hh:mm

160 °C

90 %

Mit Weißwein ablöschen, reduzieren

Combination

15 %

Termination by time

00:01 hh:mm

160 °C

90 %

Mehlieren, Tomaten hinzugeben und köcheln

Combination

30 %

Termination by time

00:20 hh:mm

125 °C

90 %

Umstechen und garen

Combination

30 %

Termination by time

00:20 hh:mm

125 °C

90 %

Ingredients - number of portions - 10

Name	Value	Unit
veal	1500	g
clarified butter	150	g
green paprika	200	g
shallot	150	g
dry white wine	200	ml
tomato	400	g
garlic	15	g
salt	15	g
brown sugar	3	g
whole black pepper	5	g
sprig of parsley	30	g
plain wheat flour	40	g

Nutrition and allergens

Allergens: 1
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	371.1 kJ
Carbohydrate	8.2 g
Fat	25.7 g
Protein	30.1 g
Water	0 g

Directions

First preheat the combi steamer and the GN containers well. Then put the pieces of veal with the clarified butter in the container and leave for
Fry for 8 minutes in combination steam at 160°C, 15% humidity and fan speed
90%. Turn the veal pieces, season, add the shallot cubes, garlic puree and pepper strips and fry for another 8 minutes.
Deglaze with white wine and let reduce for 1 minute.
Add flour, add the tomato quarters, reduce the temperature and let it simmer gently
Combi steam mode at 125°C for 20 minutes with humidity 30% and fan speed 90%. Then turn over and cook for another 20 minutes at the same temperature
Climate. Just before serving, add the fresh chopped herbs to the fricassée.