Photo: Markus Spiske
Veal fillet on pea mayonnaise with tomato and green pepper vinaigrette
18 ingredients
30 min + 30 min
Serves 4
openrecipes
A tasty combination of pea-flavoured mayonnaise and a rich vinaigrette to accompany veal steak with asparagus.
Estimated Nutrition (whole recipe, rough)
625
Calories
47g
Protein
35g
Fat
28g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Veal | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp oil
- 85g/3oz butter
- 4 veal
- 12 stems asparagus
- 3 tbsp chicken stock
- 4 tbsp dry white wine
- 6 tomatoes
- 1 tbsp green peppercorns in brine, drained
- 1 tbsp fresh parsley
- 4 tbsp groundnut oil
- 1 tbsp white wine vinegar
- 2 egg yolks
- 1 tsp Dijon mustard
- ½ lemon
- 140ml/¼ pint rapeseed oil
- 140ml/¼ pint groundnut oil
- 55g/2oz purée of cooked peas
- and freshly ground sea saltblack pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes