A properly cooked veal heart is tender with an exquisite aroma. Well-fried and served with a fragrant sauce, the heart is nutritious and tasty, it is great for diet food. Do not forget about the financial benefits: offal, including veal heart, are much cheaper than meat.
It is necessary
-
- calf heart;
- salt;
- ground white pepper;
- vegetable oil;
- butter;
- shallots;
- fresh champignons;
- soup greens;
- dry white wine;
- cream fresh.
Instructions
Step 1
Place a fresh veal heart in cold water for at least an hour to drain all the blood. Trim off any excess fat if necessary. After that, rinse it thoroughly under cold water and blot it with a paper towel, cut it into halves (the weight of the heart should be about 750-800 grams). Remove any existing films, cartilage and veins. Season with salt and pepper with freshly ground white pepper. Put a frying pan on the fire and heat 1 tablespoon of vegetable oil and 1 tablespoon of butter on it. Deeply fry the halves of the veal heart in oil, then cover the pan and simmer for about 10 minutes over low heat.
Step 2
Prepare the sauce. To do this, peel 3 medium shallots and chop them into small pieces. Take 150 grams of fresh champignons, cut off the bottom of the legs, wipe with a paper towel (you do not need to wash them) and cut into slices, and the soup greens - into strips. Take a small saucepan and heat 40 grams of butter in it, put onions and mushrooms into it and simmer for 10 minutes. Add 125 ml of white wine and boil a little. Toss with 4 tablespoons of crème fraîche and simmer for a few more minutes.
Step 3
Cut the fried veal hearts into thin slices on a platter and top with the cooked savory sauce. The hearts inside should have a soft pink color. Serve with dumplings or salad. White Burgundy wine works well as a drink.
