Veal Medallions with Macadamia Nut Crust on Chanterelles À La Crème

Veal medallions Cut the meat into eight on-the-spot medallions, flatten slightly, wrap with bacon and tie with twine. Heat the peanut oil in a frying pan, brown the medallions in it on both sides and season with salt and pepper.

Add lemon thyme, rosemary and shallots and fry briefly. Place everything on a baking tray covered with aluminum foil and cook in the oven heated to 130 °C on the middle shelf for approx. 12 to 15 minutes.

Macadamia nut crust Beat the butter until creamy, add the egg yolks and the plucked lemon thyme leaves and beat everything together well. Roast the ground macadamia nuts in a frying pan without fat until golden, cool and add to the butter form with the fresh white bread crumbs. Season strongly with salt and freshly ground pepper. Fill the mixture into a freezer bag, roll out to a thickness of about 3 mm and place in the refrigerator to cool for about 30 minutes.

Chanterelles à la Crème Clean the chanterelles with a wet dishcloth or a brush to remove any remaining soil. Peel and finely dice the shallots and garlic. Fry the mushrooms in the peanut oil. Sauté shallots and garlic cubes briefly, then keep warm in a baking dish. Deglaze the pan with white wine and bring to a boil.

Pour in the poultry stock and whipped cream. Boil everything a little bit and season with salt, pepper u

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