Veal fondue

Ingredients

6 portion(s)

Veal fondue:

1 litre
veal stock
600 g
veal fillet
250 g
mushrooms (regular mushrooms or shiitake)
3 
carrots
200 g
brussels sprouts

Sauce Gribiche:

4 
eggs
1 tbsp
Dijon mustard
60 ml
olive oil
4 
gherkins / pickled cucumbers
2 tbsp
salted capers
 ½ bunch
of parsley
 ½ bunch
of chives

Veal stock (home-made):

3 
spring onions
1 
garlic clove
2 kg
veal for making soup
1 kg
veal bones
2 
carrots
6 litre
water
1 
bay leaf
 ¼ bunch
of parsley
5 
sprigs of thyme
5 
allspice berries
10 
white peppercorns
Nutritional facts (per portion): 1799 kJ  /  429 kcal
23 g Fat
35 g Protein
16 g Carbohydrates

Preparation

Step 1

Veal stock (home-made)

Wash the meat and bones thoroughly. Place in a large stock pot and fill with cold water. Bring to the boil. When the water starts to boil, skim off the froth. Add the remaining ingredients then cook on a medium heat for at least 3 hours. Strain and add salt to taste.

Instead of home-made stock, ready-made stock or stock cubes can be used.

Step 2

Sauce Gribiche

Boil the eggs. Plunge them briefly into cold water then peel them. Mix together 2 of the egg yolks, the mustard, vinegar, ponzu sauce and olive oil to form a creamy paste. Finely chop the herbs, eggs, gherkins, capers and the rest of the ingredients and mix with the paste. Season with pepper.

Step 3

Veal fondue

Cut the veal fillet into cubes measuring 2 cm. Cook the brussels sprouts in boiling water for several minutes, then plunge them briefly into cold water. Cut the carrots into slices 5 mm thick. Cook for several minutes until al dente. Wash the mushrooms and either halve or quarter them depending on their size. Heat up the veal stock in a fondue pot on the stove. Place the fondue pot on the fondue stand. Put the meat or vegetables onto skewers and cook in the stock. Serve with the sauces.

Tip

Vegetarian: For a vegetarian fondue, use vegetable stock and omit the meat.

Instead of home-made stock, ready-made stock or stock cubes can be used.

Recipe-ID: 240

Recipe as PDF

Download PDF

Thank you for your feedback!

Let us know what you think

Click on the number of stars you want to give: the more the better!

Veal stock (home-made)

Wash the meat and bones thoroughly. Place in a large stock pot and fill with cold water. Bring to the boil. When the water starts to boil, skim off the froth. Add the remaining ingredients then cook on a medium heat for at least 3 hours. Strain and add salt to taste.

Instead of home-made stock, ready-made stock or stock cubes can be used.

Sauce Gribiche

Boil the eggs. Plunge them briefly into cold water then peel them. Mix together 2 of the egg yolks, the mustard, vinegar, ponzu sauce and olive oil to form a creamy paste. Finely chop the herbs, eggs, gherkins, capers and the rest of the ingredients and mix with the paste. Season with pepper.

Veal fondue

Cut the veal fillet into cubes measuring 2 cm. Cook the brussels sprouts in boiling water for several minutes, then plunge them briefly into cold water. Cut the carrots into slices 5 mm thick. Cook for several minutes until al dente. Wash the mushrooms and either halve or quarter them depending on their size. Heat up the veal stock in a fondue pot on the stove. Place the fondue pot on the fondue stand. Put the meat or vegetables onto skewers and cook in the stock. Serve with the sauces.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

01
02
03

Discover more

Don’t miss a tasty thing!

Sign up and expect delicious inspiration on a regular basis!
Not all required fields have been filled in.

I would like to receive email updates on offers and product information. Unsubscribe any time, free of charge.