Truffled raclette fillet toast
Ingredient
For 4 portions
8 slices of finest toast (best from the bakery)
Spread:
2 tsp full cream
2 tsp soft butter
2 tsp honey mustard
Topping:
8 slices of truffle Raclette cheese
A little butter for coating
4 slices of Romanesco (slices cut off the head)
Salt and pepper to taste
1 tbsp frying fat
4 veal fillet medaillons at 80 g each
Sea salt and ground white pepper
For dressing:
30 g microgreens
Rectangular tray
Frying pan
Baking foil
Preparation
45 minutes
In pan and ovenPreparation time: 35 mins
Cooking time: 10 mins
1. For the spread, mix all ingredients together thoroughly and spread on four slices of toast bread. Top with 1 slice of truffle Raclette cheese and put aside. Preheat a convection oven to 220 degrees.
2. Sauté the Romanesco slices in the butter over medium heat for approx. 8 minutes on both sides, season with salt and pepper and also put aside.
3. Season the medaillons and sauté them in hot frying fat at high temperature for 1 minute on each side. Remove from heat.
4. Butter the remaining four slices of toast and spread the Romanesco on top. Now place a fillet medaillon on each slice.
5. Cooking: First, put the toast slices with the fillet in the oven and bake for 5 minutes. Then put the remaining 4 Raclette cheese slices on the fillets and place in the tray together with the pre-prepared toast slices. Gratinate in the oven for a further 5 minutes until the Raclette cheese is nicely melted.
6. Serving: place the pre-prepared toasts with the spread on a plate, cover the toast slices with the fillet, and spread some microgreens as topping. Serve immediately and enjoy!
Tip: Must be prepared fresh. As an alternative, use pork fillet instead of veal fillet. You can also replace the Romanesco with cauliflower slices, and the microgreens with mung bean sprouts. Goes well with a lamb’s lettuce salad.
Author: Belinda from "eat_letters_and_deco"
