A nice summer dish with a cold sauce that goes along well with rice and Cauliflower salad with pomegranate, cashew nuts and carrot green
Veal shoulder fillet with chillies, lemongrass and lime-coconut sauce (sous-vide)
PrintIngredients
- 800g Veal shoulder fillet ("faux fillet")
- 2 red chillies
- 1 stalk of lemongrass
- 400g Natural Yoghurt
- 1 lime
- 2 tablespoons grated coconut
- olive oil
Instructions
1. halve the chilliies and remove the seeds, halve the lemon grass crosswise and then lengthwise.
2. put the meat, the chillies and the lemon grass in a sous-vide bag and add two tablespoons. Seal it and cook in the sous-vide cooker at 61 degrees for 90 minutes.
3. squeeze the lime, roast the grated coconut in a frying pan.
4. mix yoghurt with ½ tablepoon of salt, ground pepper, lime juice and grated coconut and put aside (the sauce is served cold)
5. at the end of the cooking time: remove meat, lemon grass and chilli from the sous-vide bags. Dab the meat dry, salt and pepper it and fry it with 2 tablespoons of olive oil all around (about 5 minutes). In the last few minutes, add the lemon grass and chilli and fry them as well.
6. 300g plain rice and cauliflower pomegranate salad go well with it.
Based on an idea in Betty Bossi, Zart gegart