Peanut-crusted fillet of veal, remoulade sauce with Tomme au Marc du Jura Jurassic and sauté potatoe
Discover a delightful dish of peanut-crusted veal fillet, paired with a flavorful remoulade sauce and sautéed potatoes, featuring Tomme au Marc du Jura.
Ingredients
- 100 g finely grated Tomme au Marc du Jura Jurassic
- 600 g fillet of veal
- 100 g finely chopped peanuts
- 6 potatoes
- 2 organic egg yolks
- 260 ml good quality sunflower oil
- Olive oil
- 40 g capers
- 40 g gherkins
- 20 g anchovies
- 2 shallots
- 2 teaspoons mustard
- 2 tablespoons vinegar
- 2 tablespoons lemon juice
- Salt and pepper
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