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Grenadine of Veal with Cream of Watercress, Spaghetti of Carrots Recipe

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Grenadine of Veal with Cream of Watercress, Spaghetti of Carrots
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Ingredients
17
Count
Nutrition
203
Calories
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Ingredients:

Directions:

  1. Prepare the mousse: Place chicken in a food processor with egg yolk, whole egg and cream. Puree until smooth. Add parsley, salt and pepper and pulse until parsley is incorporated. Mousse should not be too uniformly green but speckled with parsley. Place a piece of plastic wrap on a work surface. Put 1/8 of the mousse mixture in a circle the diameter of the medallion on the plastic wrap. Place medallion on top of the mousse. Spread the top of the medallion with another 1/8 mousse mixture. Wrap a piece of prosciutto around the outside of the medallion. Pull the plastic wrap up around the whole medallion to tightly enclose. Repeat with remaining three veal medallions. Place medallions in a vegetable steamer over a pot of boiling water. Cover the steamer tightly and cook to desired doneness (about 20 minutes for medium).
  2. Prepare the watercress: Bring a medium saucepan of water to a boil. Submerge the watercress into the water. Cook until tender about 2 minutes. Drain. Place into a food processor and puree until smooth adding cream, salt and pepper. Keep the mixture warm until ready to use.
  3. Prepare carrots: Peel carrots and cut into strips 1/8 inch wide by 6 inch long. Bring a medium saucepan of water to a boil. Submerge carrots into the water. Cook until tender about 2 minutes. Drain. Put into a small saucepan with the butter. Season with salt and pepper. Hold warm until ready to use.
  4. Make the sauce: Heat veal stock in a saucepan. Bring to a boil and add the heavy cream and butter. Keep warm until ready to use.
  5. Assemble the dish: Remove veal from steamer. Unwrap and place in the middle of a serving plate. Place a spoonful of watercress puree on top of the veal fillet. Place a bunch of spaghetti of carrots on top of the watercress. Drizzle plate with sauce. Optional accompaniment: shredded potato pancake, Sauteed wild mushrooms, roasted garlic or roasted shallots.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 202.6 Kcal (848 kJ)
Calories from fat 140.67 Kcal
% Daily Value*
Total Fat 15.63g 24%
Cholesterol 146.57mg 49%
Sodium 162.47mg 7%
Potassium 186.28mg 4%
Total Carbs 5.95g 2%
Sugars 2.05g 8%
Dietary Fiber 1.17g 5%
Protein 11.03g 22%
Vitamin C 3.4mg 6%
Vitamin A 0.4mg 12%
Iron 0.8mg 4%
Calcium 54.9mg 5%
Amount Per 100 g
Calories 112.92 Kcal (473 kJ)
Calories from fat 78.41 Kcal
% Daily Value*
Total Fat 8.71g 24%
Cholesterol 81.69mg 49%
Sodium 90.56mg 7%
Potassium 103.83mg 4%
Total Carbs 3.32g 2%
Sugars 1.14g 8%
Dietary Fiber 0.65g 5%
Protein 6.15g 22%
Vitamin C 1.9mg 6%
Vitamin A 0.2mg 12%
Iron 0.5mg 4%
Calcium 30.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.1
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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