Meat — dried morels
Veal involtini with morels
Thin veal escalopes rolled around a touch of mustard, served with a morel and spring onion sauce. A tasty dish that makes a change from the ordinary.
- Serves
- 4 people
- Preparation
- 25 min
- Cooking
- 25 min
Ingredients
Method
Lay the escalopes on the work surface. Brush them with mustard, roll them up tightly and secure with a cocktail stick. Season with salt and pepper.
Soak the morels in water for five minutes, then clean them, drain them and cut them in half.
Heat the butter and sear the involtini on all sides for about six minutes over a medium heat. Keep warm.
Cut the spring onions into pieces and fry them for two minutes with the morels in the same pan. Add the stock and half-cream, leave to simmer for about five minutes, then season with salt and pepper.
Remove the cocktail sticks when serving and spoon the morel sauce over the rolls.