MINI SEMI-CURED MAHÓN-MENORCA CHEESE FONDUE WITH VEAL FILLET

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MINI SEMI-CURED MAHÓN-MENORCA CHEESE FONDUE WITH VEAL FILLET

We will need:

 

  • 200g veal fillets
  • 200g semi-cured Mahón-Menorca cheese
  • 400g liquid cream
  • 1 garlic clove cut into thin slices
  • 2g aromatic herbs
  • 1g pepper
  • 1g salt
  • 10 brochette skewer
  • 10 shot glasses
  • Cut he veal fillets into approximately 20g squares and season with aromatic hebs and the sliced garlic.
  • Blast them using a blowtorch so they resemble barbecued meat.

  • Place them on the brochette skewers and put them aside in the shot glasses.

  • Cut the cheese into small cubes so it melts more easily.

  • Melt the cheese over a bain –marie with the cream, stirring continuously.

  • When it is just about a creamy consistency, pour the cheese over the brochettes in the shot glasses

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