The calf chop with virgin lobster and fennel

Ingredients for The calf chop with virgin lobster and fennel

Instructions for The calf chop with virgin lobster and fennel

To prepare the The calf chop with virgin lobster and fennel recipe, please follow these instructions:

Boil the new potatoes in salted water for 15-20 minutes and pil them

Release the tails of the virgin hair by removing the head and the skull. If frozen frozen seafood is used, they must be thawed first

Pour the shallots and chop them very fine 1x1 mm. Cut the fennel in the tern of ½x½ cm.

Brown the veal chops on a frying pan in butter and oil. Muffle the heat and let them continue on low heat about 5 minutes on each side until they are pink inside. That's when they bite a little red meat juice up from the meat. If you want them done through them, they should have a few more minutes. Then take the chops off the forehead and put them on a hot dish.

Then get finely chopped mustard and fennel tern on the forehead and add them a couple of min, add the lobster tailers or the thawed seafood and let them roast for 1 min. Sprinkle flour and add white wine and cream, let the sauce boil for a few minutes and season with salt and pepper

Serve the veal chops with the lobster tail / fennel sauce and add new potatoes.