how to prepare any night of the weekVeal and caper hollandaise sandwiches

How are things? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Veal and caper hollandaise sandwiches. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Veal and caper hollandaise sandwiches is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Veal and caper hollandaise sandwiches is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 2 red capsicums, quartered, seeded
  • 20g butter
  • 2 red onions, thinly sliced
  • 2 egg yolks
  • 1 tablespoon lemon juice
  • 150g butter, melted
  • 1/4 cup baby salted capers, rinsed, drained
  • 4 (about 500g) veal steaks
  • 1 loaf wholemeal bread, sliced
  • 50g baby spinach leaves

Method

  • Step 1
    Preheat grill on high. Cook capsicums, skin-side up, under grill for 8-10 minutes or until charred and blistered. Transfer to a heatproof bowl, cover with plastic wrap and set aside for 5 minutes (this helps lift the skin). Peel and set aside.
  • Step 2
    Meanwhile, melt the butter in a medium frying pan over low heat. Add the onions and cook, stirring occasionally, for 10 minutes or until soft.
  • Step 3
    Place the egg yolks and lemon juice in the bowl of a small food processor and process until frothy and thickened slightly. With the motor running, add the melted butter in a thin, steady stream until well incorporated and mixture thickens. Add the capers and stir to combine. Taste and season with salt and pepper.
  • Step 4
    Increase the heat for the frying pan to high. Season veal well with salt and pepper. Add half the veal to the pan and cook for 1-2 minutes each side for medium or until cooked to your liking. Repeat with remaining veal.
  • Step 5
    Place a slice of bread on serving plates. Spoon over the hollandaise. Top with the veal, onion, capsicum and spinach leaves. Top with remaining bread slices and serve immediately.

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