Essential Cuisine

Name: Essential Cuisine
Ingredients: 40g butter; 4 shallots, finely chopped; 400g chestnut mushrooms, finely chopped; 300g young nettle leaves; 300ml sherry; 100ml double cream; 1 tablespoon rapeseed oil; 10 British rose veal fillets; 600g puff pastry; 2 eggs, beaten; 1 tablespoon poppy seeds (optional); Port Sauce: 150g butter, 400ml port, 1 ltr Essential Cuisine Premier Veal Jus (made up to instructions), Salt and pepper, for seasoning

www.essentialcuisine.com

Discover the delicious Veal Wellington recipe from Essential Cuisine, perfect for hotels and restaurants.

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Ingredients

40g butter
4 shallots, finely chopped
400g chestnut mushrooms, finely chopped
300g young nettle leaves
300ml sherry
100ml double cream
1 tablespoon rapeseed oil
10 British rose veal fillets
600g puff pastry
2 eggs, beaten
1 tablespoon poppy seeds (optional)
Port Sauce: 150g butter, 400ml port, 1 ltr Essential Cuisine Premier Veal Jus (made up to instructions), Salt and pepper, for seasoning